Description
A creamy pasta dish featuring ricotta cheese, fresh lemon, and spinach for a quick weeknight meal.
Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 cup whole milk ricotta cheese
- Zest of 1 large lemon
- Juice of 1 large lemon
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups fresh baby spinach
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Optional: Red pepper flakes for heat
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Reduce the heat to low and stir in the ricotta cheese, lemon zest, and lemon juice. Mix until smooth and creamy.
- Add the fresh baby spinach to the skillet and cook until wilted, about 2-3 minutes.
- Add the drained pasta to the skillet and toss to coat, using reserved pasta water as needed to achieve desired creaminess.
- Season with salt, pepper, and red pepper flakes if using. Stir in the grated Parmesan cheese.
- Serve immediately, garnished with additional lemon zest if desired.
Notes
For the best flavor, use freshly squeezed lemon juice and zest. This dish is vegetarian and can be made gluten-free with appropriate pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 3g
- Fat: 18g
- Carbohydrates: 55g
- Protein: 15g