Lemon Ricotta Spinach Pasta
**Ingredients:
**Produce:
– 8 oz fresh baby spinach
– 1 garlic clove (minced)
– 3 lemon wedges
– 1 unwaxed lemon (zest and juice)
**Pasta & Grains:
– 1/2 lb pasta
**Baking & Spices:
– Salt and black pepper (to taste)
**Oils & Vinegars:
– 1 tbsp extra-virgin olive oil
**Dairy:
– 1/3 cup grated Parmesan cheese
– 1 cup whole-milk ricotta
**Instructions:
1. Cook Pasta: Boil pasta in salted water according to package instructions. Reserve some pasta water before draining.
2. Prepare Spinach: In a skillet, sauté garlic in olive oil, then add spinach and cook until wilted.
3. Mix Ricotta Sauce: In a bowl, combine ricotta, lemon zest, and juice. Add salt and pepper to taste.
4. Combine Ingredients: Toss the cooked pasta with the spinach mixture and ricotta sauce. Add reserved pasta water if needed for consistency.
5. Serve: Top with grated Parmesan and garnish with lemon wedges. Serve warm.
**Time:
– Prep Time: 5 minutes
– Cook Time: 15 minutes
– Total Time: 20 minutes
**Calories: Approximately 400–450 kcal per serving