easymainvegetarianCC0 1.0 Universal
Whole Grain Pasta with Lemon Ricotta and Spinach
Al dente whole wheat penne coated in a velvety lemon ricotta sauce with tender baby spinach and cracked black pepper.
Prep
10 min
Cook
12 min
Total
22 min
Ingredients
4servings
- Whole wheat penne or fusilli320 g
- Ricotta cheese200 g
- Fresh baby spinach150 g
- Lemon zest and juice1 piece
- Extra virgin olive oil20 ml
- Salt
Preparation Steps
1
Cook whole wheat pasta in salted water according to package directions (about 10 minutes). Reserve 1 cup of pasta cooking water before draining.
10 min timer
2
In a serving bowl, whisk ricotta with lemon zest, lemon juice, olive oil, and 3-4 tablespoons of warm pasta water until creamy.
3
Add hot drained pasta and baby spinach directly to the sauce. Toss gently until spinach wilts from the heat. Serve warm.
2 min timer
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Provenance & Public Domain Audit
Source: USDA MyPlate Kitchen - Lemon Ricotta Pasta (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal