Lemon Ricotta Pasta
Simple, fresh, and tasty, you will love how easy but delicious this Lemon Ricotta Pasta is! This one pot pasta with ricotta and lemon is full of flavour and comes together in next to no time.
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Servings: 6 servings
Equipment
Ingredients
- 450 grams tortiglioni pasta
- 1 cup ricotta cheese
- 2 small lemons, juiced and zested
- 1 cup freshly grated parmesan cheese
- 1 tablespoon garlic, minced or grated
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 ounces baby spinach
- ¾ to 1 cup reserved pasta water
Instructions
- Bring salted water to a boil and cook your pasta and cook until al-dente. Mine takes 6 minutes. Reserve 1 cup of the pasta water, before draining it and set aside. Do not rinse the pasta.
- To the same pot, add the ricotta cheese, lemon zest and juice, parmesan cheese, garlic, red pepper flakes, Italian seasoning, salt, and pepper.
- Mix until well combined.
- Add the pasta and ½ to ¾ cup of the reserved pasta water to the pot and mix to combine.
- With the pot on medium heat, add in the spinach and mix until the spinach has wilted. Usually, the residual heat from the pasta will help cook the pasta but turning on the stove helps the spinach wilt faster.
Nutrition
Serving: 1serving | Calories: 439kcal | Carbohydrates: 63g | Protein: 22g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 730mg | Potassium: 505mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3972IU | Vitamin C: 30mg | Calcium: 355mg | Iron: 3mg