Lemon Ricotta Pasta with Kale
Lemon Ricotta Pasta with Kale is a refreshing and creamy dish that combines the bright flavors of lemon with nutrient-rich greens. This delightful recipe not only comes together in just 18 minutes but also showcases the versatility of pasta. With a simple no-cook sauce made from ricotta and parmesan, it’s perfect for busy weeknights or special gatherings. The balance of zesty lemon and rich cheese creates a satisfying meal that everyone will love. Plus, you can easily customize the dish by using whatever leafy greens are on hand, making it a fantastic option for those looking to use up ingredients in their pantry.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: Serves 8
- Category: Main
- Method: Sautéing
- Cuisine: Italian
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 cheese
- 1 lemon, zested and juiced
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
- Cook the pasta in salted boiling water until al dente, reserving one cup of pasta water before draining.
- In a large sauté pan, heat olive oil and sauté the leafy greens until wilted. Add minced garlic and cook for another minute.
- In a mixing bowl, whisk together ricotta, parmesan, lemon zest and juice, salt, pepper, and ½ cup of reserved pasta water.
- Combine the cooked pasta with the sautéed greens and sauce; toss to coat evenly. Adjust consistency with additional pasta water if needed.
Nutrition
- Serving Size: 1/8 of recipe (about 210g)
- Calories: 410
- Sugar: 3g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 35mg
Find it online: https://teffrecipes.com/lemon-ricotta-pasta-with-kale-2/