Lemon Ricotta Pasta with Spinach
Lemon Ricotta Pasta with Spinach, a light and creamy summer dish that is deliciously refreshing and super easy to make. It's ready in under 15 minutes, and it makes a perfect midweek meal in summer or any other time of the year.
Servings: 2 people
- 200 g spaghetti (7 oz)
- 1 cup ricotta cheese
- 1 lemon
- 1 tablespoon olive oil
- a handful of spinach
- 2 tablespoon parmesan cheese to garnish
- salt and pepper to taste
Cook the pasta according to the packet instructions.
2 minutes before the pasta is ready, add the fresh spinach to the pot and allow it to wilt.
Reserve ¼ cup of the water in which the pasta cooked, and drain the rest.
In a bowl, mix the ricotta, lemon juice and zest and olive oil.
Season to taste with salt and pepper.
Pour over the reserved water, and mix well to get a paste.
Pour the paste over the drained spaghetti, and mix well.
Serve immediately with parmesan cheese.
Calories: 682kcal | Carbohydrates: 84g | Protein: 29g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 66mg | Sodium: 191mg | Potassium: 431mg | Fiber: 5g | Sugar: 4g | Vitamin A: 598IU | Vitamin C: 29mg | Calcium: 349mg | Iron: 2mg