Description
Lemon Ricotta Pasta with Kale is a refreshing and vibrant dish that brings together the creamy texture of ricotta cheese, the zestiness of fresh lemon, and the nutritious benefits of leafy greens. This quick and easy recipe features a simple no-cook sauce that can be whipped up in just 18 minutes, making it ideal for busy weeknights or elegant gatherings alike. With its beautiful presentation and rich flavors, this pasta dish is sure to impress your family and friends. Plus, it’s versatile enough to accommodate any leafy greens you have on hand—spinach, arugula, or Swiss chard all work beautifully. Enjoy a delicious meal that’s not only satisfying but also packed with nutrients.
Ingredients
Scale
- 1 pound short cut pasta (like rigatoni, penne, or ziti)
- 2 tablespoons olive oil
- 1 bunch leafy greens (like kale or spinach; about 8–10 ounces)
- 3 cloves garlic, minced
- 15 ounces ricotta cheese
- 1 cup shredded parmesan
- 1 lemon, zested and juiced
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
- Cook pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve one cup of pasta water before draining.
- In a large sauté pan, heat olive oil over medium-high heat. Add leafy greens and sauté until wilted. Stir in minced garlic for an additional minute.
- In a mixing bowl, combine ricotta cheese, parmesan cheese, lemon zest and juice, salt, pepper, and half a cup of reserved pasta water. Mix until smooth.
- Toss the cooked pasta with the sautéed greens and the creamy sauce until everything is well combined. Add more reserved pasta water as needed to reach desired consistency.
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 610
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 50mg