Lemon Ricotta Pasta
×Category: International Ingredients | Type: Italian | Servings: 4 | By: RecipeGadget
Protein 25g • Carbs 50g • Fat 30g • 550 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Simple and super cheesy!
Ingredients
- INGREDIENTS
- Whole Milk Ricotta Cheese: 15 Oz.
- Finely Shredded Parmesan Cheese (plus extra for garnish if desired): 1 1/2 Cup
- Extra Virgin Olive Oil: 2 TBSP
- Fresh Lemon Juice: 1 TBSP
- Lemon Zest (plus more for garnish if desired): 1 TSP
- Grated Garlic: 1 TSP
- Salt (with 2 teaspoons salt): 1/2 TSP
- Fresh Cracked Black Pepper (plus more for garnish if desired): 1/4 TSP
- Spaghetti Noodles (Cooked, Salted, in approx 2 quarts water with 2 teaspoons salt with 2 teaspoons salt, in approx): 1/2 Lbs.
- Fresh Baby Spinach (about 4 to 4 1 2 cups): 5 Oz.
Instructions
- INSTRUCTIONS
- In a large bowl, combine the ricotta cheese, parmesan cheese, olive oil, lemon juice, lemon zest, garlic, salt, and black pepper.
- Stir until smooth and creamy.
- While the pasta is still hot, toss it directly into the ricotta mixture.
- The heat will help melt the cheese and blend the sauce.
- Add the fresh spinach to the bowl and gently fold it in with the warm pasta until wilted.
- Serve immediately, garnished with extra parmesan, lemon zest, and a sprinkle of cracked pepper if desired.
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