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Lemon Ricotta Spinach Pasta


  • 1 box of fettuccine pasta
  • 2/3 C. ricotta cheese
  • 1 t. lemon zest
  • 3/4 t. salt
  • 1/2 t. pepper
  • 3 T. olive oil divided
  • 1 roma tomato diced
  • 3 cloves garlic
  • 1 T. lemon juice
  • 3 C. spinach


  1. Cook the pasta according to the package. Drain, but reserve 1/2 C. of the water.
  2. Mix together the ricotta, zest, salt, and pepper in a small bowl. Set aside.
  3. Heat 1 tablespoon of the olive oil in a large skillet. Toss in the garlic and sauté two minutes. Add the pasta water, pasta, lemon juice, spinach, and tomatoes. Cook one minute, or until the spinach starts to wilt.
  4. Serve topped with the ricotta mixture.