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–+ servings

One-Pot Lemon Ricotta Spinach Pasta

The ricotta melts to create a rich, creamy, vibrant lemon sauce.
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Servings: 4
Calories: 637
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 (32-ounce) carton low-sodium chicken or vegetable broth
  • 1 pound dried spaghetti pasta
  • 5 ounces baby spinach or arugula (about 5 packed cups)
  • 1 cup whole-milk ricotta cheese
  • 3 ounces finely grated Parmesan cheese (1 1/3 cups store-bought grated), plus more for serving
  • Finely grated zest of 1 medium lemon (1 tablespoon), plus more for garnish
  • Juice of 1 medium lemon (about 3 tablespoons)
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly grated black pepper, plus more for garnish

Method
 

  1. Heat 1 tablespoon olive oil in a 12-inch high-sided skillet or large Dutch oven over medium heat until shimmering. Add 3 minced garlic cloves and cook until lightly brown and fragrant, about 2 minutes.
  2. Add 1 (32-ounce) carton low-sodium broth and 1 pound dried spaghetti and bring to a simmer. Continue to simmer, stirring occasionally with tongs so the pasta doesn't stick, until the pasta is al dente, about 15 minutes. If pasta needs more liquid, add water 1/4 cup at a time (up to 1 cup total) and continue to cook until the pasta is ready and most of the liquid is absorbed.
  3. Stir in 5 ounces baby spinach until almost wilted. Turn off the heat. Stir in 1 cup whole-milk ricotta cheese, 3 ounces grated Parmesan cheese, the finely grated zest of 1 medium lemon, the juice of 1 medium lemon, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until the ricotta is melted and the sauce is creamy. Taste and season with more kosher salt as needed. Garnish with more grated Parmesan cheese, freshly ground black pepper, and lemon zest if desired.
  4. Recipe Notes

Nutrition

Calories: 637kcalCarbohydrates: 92.2gProtein: 27.7gFat: 16.9gSaturated Fat: 7.9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 607.7mgPotassium: 350mgFiber: 4.3gSugar: 3.6gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • To ensure your pasta cooks evenly, stir it every few minutes and check for doneness after about 12 minutes; it should be al dente with a slight bite.
  • If the pasta absorbs too much liquid and the mixture seems dry, add water in small increments (1/4 cup at a time) until you achieve a creamy consistency.
  • For added nutrition and flavor, feel free to substitute the spinach with other quick-cooking vegetables like kale or zucchini, or add protein such as grilled chicken or shrimp.
  • This dish can be stored in the fridge for up to three days; reheat gently on the stovetop with a splash of broth or water to maintain creaminess.
  • To avoid a curdled sauce, make sure to incorporate the ricotta cheese off the heat; this will help it melt smoothly into the pasta.

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