Servings: 4 servings
Calories: 450kcal
Equipment
- large pot
- skillet
- mixing bowl
Ingredients
For the Pasta
- 200 g spaghetti or fettuccine use any pasta shape you have on hand
For the Ricotta Mixture
- 250 g ricotta cheese provides a rich texture
- 50 g Parmesan cheese freshly grated for depth of flavor
For the Flavor
- 2 tablespoons olive oil extra virgin for richness
- 2 cloves garlic fresh and minced
- 1 zest lemon adds brightness
- Salt to taste
- Pepper to taste
For the Greens
- 100 g baby spinach adds color and nutrients
Instructions
How to Make Easy Ricotta Pasta
- Start by bringing a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve about 1 cup of pasta water before draining.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds, just until fragrant—don’t let it burn!
- Toss in the fresh spinach and stir frequently, cooking until it’s wilted, which should take about 2-3 minutes.
- In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, lemon zest, salt, and pepper. Mix until creamy.
- Once the pasta is drained, add it into the skillet with the sautéed garlic and spinach. Gently toss to combine.
- Spoon the ricotta mixture into the pasta. Gradually add reserved pasta water until you reach your desired creaminess.
- Once all ingredients are well combined and heated, serve immediately, topped with extra Parmesan and a drizzle of olive oil.
Notes
Optional: Garnish with fresh basil or a sprinkle of chili flakes for an added kick.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 60g | Protein: 18g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 35mg | Sodium: 300mg | Potassium: 500mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2500IU | Vitamin C: 15mg | Calcium: 250mg | Iron: 2mg
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