Lemon Ricotta Pasta

Get ready for a burst of flavor with Lemon Ricotta Pasta! In just 20 minutes, you’ll create a dish that’s light, creamy, and bursting with citrus zest. Cook whole wheat spaghetti with fresh baby spinach for a vibrant twist. While the pasta simmers, whip up a luscious sauce with ricotta, parmesan, garlic, and the zest and juice of a lemon. Toss it all together, adding reserved pasta water for a creamy finish. With each bite, savor the tangy lemon and creamy ricotta—a delightful meal that’ll brighten up any day!

Prep Time: 5 min
Cook Time: 15 min

Ingredients:

  • ½ lb whole wheat spaghetti
  • 1 cup ricotta cheese
  • ⅓ cup grated parmesan cheese
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 2 cups baby spinach

Directions:

Cook spaghetti to package directions. Add in spinach for the last 30 seconds. Drain and reserve some of the cooking water. Return to the pot.

While pasta cooks, mix together ricotta cheese, parmesan cheese, garlic, lemon zest and lemon juice with some salt and pepper.

Toss the hot spaghetti and spinach with the ricotta mixture. Add in a little reserved cooking water at a time until you reach desired consistency. It should be slightly creamy. Season with salt and pepper as needed and serve.

Other Ways To Prepare This Meal:

Plant-based: Swap ricotta for silken tofu and parmesan cheese for nutritional yeast.

Gluten-free: Use gluten-free or legume-based pasta.

Kid-friendly: Set aside some of the pasta before adding in spinach. Mix with a little butter and ricotta cheese. Add marinara sauce if you have it. Serve with their favorite veggie and fruit.