Lemon Ricotta Pasta
This lemon ricotta pasta is creamy, fresh, and light. Spaghetti is tossed with a simple ricotta-lemon sauce, sweet peas, and wilted spinach for an easy, satisfying meal.
Equipment
- Large nonstick skillet
- large pot
Ingredients
- 8 ounces spaghetti pasta gluten-free or regular
- 2 tablespoons olive oil
- 5 ounces baby spinach
- 1½ cups frozen sweet peas thawed
- 2 garlic cloves minced
- ¾ cup ricotta cheese
- ¾ cup shredded parmesan
- 4 tablespoons lemon juice
- zest of ½ lemon
- ¾ teaspoon kosher salt
- 1 teaspoon minced fresh basil
- 1 teaspoon minced fresh dill
Instructions
- Boil the pasta according to the package directions until al-dente. Reserve 1 cup of the pasta water before you drain the pasta.
- In a medium bowl, stir the ricotta cheese, shredded parmesan, lemon juice, lemon zest, salt, fresh basil, and fresh dill. Set aside.
- In a large 12-inch nonstick skillet over medium heat, add the olive oil. Once the oil is hot and shimmering, add the spinach, garlic, and peas. Stir until the spinach is wilted.
- Add the pasta water to the skillet and increase the heat to medium-high. Add the pasta into the skillet and stir until it loosens up and mixes with the spinach.
- Pour the ricotta mixture into the skillet and stir to combine. Let it cook for a couple minutes until it thickens up, then remove the pan from the heat.
- Top with shredded parmesan, fresh dill, and a sprinkle of sea salt. Serve immediately.
Nutrition
Calories: 323kcalCarbohydrates: 37gProtein: 16gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 24mgSodium: 540mgPotassium: 363mgFiber: 4gSugar: 4gVitamin A: 2731IUVitamin C: 25mgCalcium: 255mgIron: 2mg
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