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Lemon Ricotta Pasta
Ingredients
1 pound
spaghetti or pasta of choice
1 (15-ounce) container
whole-milk ricotta
¾ cup
freshly grated parmesan cheese
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
1
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.
2
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.
3
Serve with more grated Parmesan, if desired.
Notes
Nutrition Facts
(per serving)
Calories:
450 calories
Servings:
4 servings
Carbohydrates:
53 g
Fat:
20 g
Fiber:
3 g
Protein:
18 g
Sugar:
3 g
Meal Effort
Preparation:
15 minutes
Cook:
12 minutes
Total:
27 minutes