Lemon, Ricotta, and Spinach Pasta

Dr. Norma Dickens DDS

Updated on May 10, 2024

Ingredients

1 pound fusilli corti bucati pasta
1 cup ricotta cheese
1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese, plus more for serving
2 lemons, zested and juiced
1 teaspoon salt, or to taste
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 pinch crushed red pepper flakes
2 cups baby spinach
small handful basil leaves, cut into very thin strips, or to taste
1 teaspoon fresh thyme, or to taste
lemon slices

Directions

Bring a large pot of lightly salted water to a boil. Add fusilli and return to a boil; cook until pasta is tender with a bite, 8 to 12 minutes. Reserve 2 cups pasta water, then drain. Return pasta to the pot.
In a medium bowl, stir together ricotta, olive oil, Parmesan cheese, lemon juice, and lemon zest. Season with Italian seasoning, garlic granules, salt, black pepper, and a pinch of red pepper flakes.
Add ricotta mixture and 1/4 cup reserved pasta water to pasta and toss. The sauce will thicken and adhere as it is tossed. Add more reserved pasta water if the sauce is too thick.
Place spinach in a colander. Pour remaining reserved pasta water over spinach to wilt; toss spinach into pasta.
Divide into serving bowls. Top each serving with a slice of lemon, basil, thyme, cheese and a drizzle of olive oil, if desired.

Nutrition Facts (per serving)

452	Calories
19g	Fat
60g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 452
% Daily Value *
Total Fat 19g	24%
Saturated Fat 5g	23%
Cholesterol 15mg	5%
Sodium 420mg	18%
Total Carbohydrate 60g	22%
Dietary Fiber 5g	19%
Total Sugars 8g
Protein 14g	29%
Vitamin C 66mg	73%
Calcium 190mg	15%
Iron 3mg	17%
Potassium 436mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.