Lemon Ricotta Pasta with Kale
Lemon Ricotta Pasta with Kale is a vibrant and creamy dish that bursts with fresh flavors, making it an ideal choice for any meal. This quick and easy recipe combines the lusciousness of ricotta cheese with the zesty brightness of lemon, perfectly complemented by nutritious kale. In just under 20 minutes, you can whip up a satisfying pasta dinner that’s both wholesome and delicious.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 pound short cut pasta (like rigatoni, penne, or ziti)
- 1 bunch leafy greens (like kale or spinach; about 8–10 ounces)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 15 ounces ricotta cheese
- 1 cup shredded parmesan
- 1 lemon, zested and juiced
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- Red chili flakes (optional)
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup of pasta water before draining.
- In a large sauté pan over medium-high heat, heat olive oil and sauté leafy greens until wilted. Add minced garlic and cook until fragrant.
- In a mixing bowl, whisk together ricotta, parmesan, lemon zest, lemon juice, salt, pepper, and half of the reserved pasta water until smooth.
- Combine the drained pasta and sautéed greens with the ricotta mixture. Toss until well coated; add more pasta water if needed.
Nutrition
- Serving Size: Approximately 1 cup (about 200g)
- Calories: 520
- Sugar: 4g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg
Find it online: https://simplytastes.com/lemon-ricotta-pasta-with-kale/