This is Lemon Ricotta Pasta is the best, easy and perfect for vegetarian dinners. Fettuccine in creamy lemon ricotta sauce, with spinach and garlic, is served with toasted breadcrumbs for a contrast of textures and added flavor!
Cook pasta in a pot of boiling water, until al dente. Reserve ½ cup of pasta water, then drain pasta. Drizzle a little bit of olive oil over it and stir in, this will keep it from sticking. Keep warm.
8 oz fettuccine pasta
In a large skillet, melt 1 tablespoon of butter. Add bread crumbs and Italian seasoning and toast until golden brown. Remove from pan and set aside.
2 tablespoons butter, ¼ cup bread crumbs, ¼ teaspoon Italian seasoning
In the same pan, melt remaining butter with oil. Add thinly sliced garlic and fry until golden brown and crispy.
1 tablespoon olive oil, 3 garlic cloves
Add spinach and stir in. Cook until wilted.
1 cup fresh spinach
Add lemon juice, zest and ricotta cheese. Stir in. Cook until creamy.
1 lemon, 6 oz whole-milk ricotta cheese
Add pasta to skillet and stir in to coat with sauce. Add half of pasta water and stir in. If needed, add more.
Add cheese and stir in. Season with salt and pepper.
½ cup Parmesan cheese, ½ teaspoon salt, ¼ teaspoon black pepper
Serve pasta garnished with toasted bread crumbs, and more Parmesan cheese.
Notes
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
For more protein, beans, chicken or shrimp can be added as well.