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Lean
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Pasta tossed warm with creamy ricotta, lemon zest, and wilted spinach. Stir in Parmesan and olive oil until glossy and smooth. Bright, zesty, and silky this simple lemon ricotta pasta is pure sunshine in a bowl. 🍋 Ingredients ➤ 8 oz (220 g) pasta (spaghetti, linguine, penne, or fusilli) ➤ 1 cup (250 g) whole-milk ricotta ➤ 8 oz (230 g) fresh baby spinach ➤ ⅓ cup (35 g) grated Parmesan cheese, plus extra to serve ➤ 1 lemon, zest and juice ➤ 1 tbsp extra virgin olive oil, plus extra for drizzling
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Welp, that was a happy little accident! The pasta that I found in the cabinet ended up being lemon infused. and it complemented the dish really nicely! For how simple the prep was and being able to use whatever ingredients I had on hand, I’m really happy with how this turned out. Me and my cousin ended up eating a big bowl each, I sent him home with a big container and I still have a bunch left over in the fridge! Honestly, I would totally use this lemon pasta again next time I make it. Made it
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