FeelGoodFoodie · by Yumna Jawad★ 5.0 (60)
Lemon Ricotta Pasta Recipe
NUTRITION · PER SERVING25M COOK
CAL 20%·PRO 30%
CARBS 48G47% OF CAL
2G FIBER43G OTHER2G TOTAL SUGAR
FAT 16G37% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti tossed with creamy ricotta, fresh lemon zest and juice, garlic, and wilted spinach. Light, bright, and elegant enough for dinner but ready in 25 minutes.
mainitalianpasta🍲 stockpot🌀 blendervegetarian
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Nutrition & ingredients
Ingredients
serves 8- 1 pound spaghetti (or pasta of choice)
- 1 (15-ounce) container whole-milk ricotta
- ¾ cup freshly grated parmesan cheese (plus more for serving)
- ¼ cup olive oil
- 2 garlic cloves
- 1 lemon (zest and juice)
- ½ teaspoon salt (plus more for pasta water)
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 (5-ounce) container baby spinach
At a glance
PER SERVING · TIME 25M
CAL 20%·PRO 30%
CARBS 48G47% OF CAL
2G FIBER43G OTHER2G TOTAL SUGAR
FAT 16G37% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 423mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 247mg
- Calcium
- 225mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 423MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.