Ingredients
Scale
- 12 oz short pasta (penne, fusilli, rigatoni)
- 1 cup ricotta cheese
- 1 lemon (zest and juice)
- 3 cups fresh spinach
- 1 garlic clove, minced
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Boil pasta until al dente. Reserve 1 cup of pasta water before draining.
- Whisk ricotta, lemon zest, juice, garlic, salt, and pepper in a large bowl.
- Add hot pasta and spinach to the bowl; toss to wilt spinach.
- Loosen sauce with reserved pasta water until creamy.
- Drizzle olive oil, sprinkle Parmesan, and serve.
Notes
- Fresh lemon juice is key.
- Add grilled chicken for protein.
- Store leftovers in an airtight container for 3 days.
Nutrition
- Calories: 410
- Fat: 18g
- Carbohydrates: 45g
- Protein: 15g