Lemon Ricotta Pasta
Lemon Ricotta Pasta is a zesty, vegetarian, quick weeknight meal made with simple pantry staples and ready in just 20 minutes!
Servings: 6 servings
Ingredients
- 1 pound spaghetti or pasta of choice
- 1 (15-ounce) container whole-milk ricotta
- ¾ cup freshly grated parmesan cheese plus more for serving
- ¼ cup olive oil
- 2 garlic cloves
- 1 lemon zest and juice
- ½ teaspoon salt plus more for pasta water
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 (5-ounce) container baby spinach
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
- In a high speed blender, combine the ricotta, Parmesan, olive oil, garlic, lemon juice and zest, salt, pepper and red pepper flakes. Process for 1 to 2 minutes, or until very smooth.
- Add the ricotta mixture, ½ cup of reserved pasta water and spinach to the cooked pasta. Set over low heat and cook until the pasta has absorbed some of the cream sauce and the baby spinach has wilted, about 2 minutes. Add more pasta water as needed until you reach your desired consistency.
- Serve with more grated Parmesan, if desired.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- To make it gluten-free, you can use any gluten-free pasta of your choice.
- To make the sauce more creamy, you can add some milk instead of some of the pasta water.
- Feel free to substitute the kale with spinach, or other vegetables like broccoli, peas or green beans.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
- In the same pot, heat the olive oil at medium heat. Then add the garlic paste and cook until fragrant. Whisk in the ricotta, parmesan cheese, lemon juice and zest, salt and pepper until well combined.
- Add 1/2 cup pasta water to the sauce and whisk until smooth. Add the pasta and the kale and continue to stir until the noodles are well coated and the kale softens. Add more pasta water as needed for a smooth sauce.
- Garnish with lemon slices and basil, if desired.
Nutrition
Calories: 431kcal | Carbohydrates: 48g | Protein: 18g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 447mg | Potassium: 377mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4056IU | Vitamin C: 49mg | Calcium: 301mg | Iron: 2mg
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