Lemon and Ricotta-Spinach Pasta by Millie Peartree
12
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This easy weeknight pasta dish is loaded with fabulous flavor. Use a high-quality Parmesan cheese for the best result. To get the most juice out of your lemon, roll it on the counter before slicing and juicing it. Swap in peas for the spinach, if you prefer.
Ingredients
Uncooked spaghetti
0.5 pound(s)
Part skim ricotta cheese
1 cup(s)
Grated Parmesan cheese
0.333 cup(s)
Olive oil
1 Tbsp
Lemon
1 item(s), large
Garlic clove
1 clove(s)
Kosher salt
0.5 tsp
Black pepper
0.25 tsp
Fresh baby spinach
5 oz
Instructions
1
Cook pasta according to package directions until al dente, reserving ½ cup pasta cooking water before draining.
2
Meanwhile, to make sauce, in a medium bowl, combine both cheeses, oil, lemon zest and juice, and garlic; season to taste with salt and pepper.
3
In the same pot you cooked pasta, toss hot pasta with cheese sauce over very low heat until well-coated; stir in spinach, tossing with tongs, until wilted. Stir in reserved cooking water, a little at a time, until the sauce is smooth and creamy. Serve immediately.
4
Serving size: about 1 ¼ cups
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.