Lemon Ricotta Pasta
Servings 4 servings
Ingredients
- ½ pound angel hair pasta
- ½ cup whole milk ricotta
- 2 teaspoons lemon zest from about 1 lemon
- 3 tablespoons lemon juice from about 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons minced garlic about 6 cloves
- 2 cups spinach
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup chopped parsley garnish
- ½ teaspoon red pepper flakes garnish (optional)
- grated parmesan cheese garnish
Instructions
- In a large pot, boil pasta according to package directions.
- Mix together ricotta, lemon zest and juice. Set aside.
- In pot used for pasta, add olive oil and sauté garlic and spinach for 1-2 minutes until garlic is fragrant and golden.
- Return pasta to pot and add ricotta mixture.
- Toss to coat evenly. Garnish with parmesan, parsley and red pepper flakes.
Notes
Here are some tips and tricks for making this recipe:
- Use freshly squeezed lemon juice instead of bottled juice. The flavor is fresher and will work better in this recipe.
- Don't overcook your pasta! Cook just to al dente so that it holds up with all the extras added.
- Be sure to use utensils that won't mush the pasta when you mix all of the ingredients together. Using tongs or pasta forks will help ensure everything is well mixed and the pasta doesn't take a beating when you mix!
Nutrition
Serving: 1g | Calories: 246kcal | Carbohydrates: 27g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 395mg | Fiber: 5g | Sugar: 1g
