One Pan Lemon Ricotta Pasta with Kale
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy lemon and ricotta pasta with tender kale, cooked in a single skillet in under 20 minutes. Light yet satisfying, works as a meatless main or can be topped with your choice of protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons olive oil
- 1 tablespoon minced garlic
- 2 1/2 cups small (dry pasta (I used mini penne))
- 2 1/4 cups water
- 1/4 cup fresh squeezed lemon juice
- 1 teaspoon lemon zest
- 3 cups kale (roughly chopped, packed)
- 1/4 cup fresh grated Parmesan Cheese
- 1/2 cup skim Ricotta
- 2 ounces softened cream cheese
- Salt & pepper
At a glance
PER SERVING · TIME 16M
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
- 424mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 143mg
- Calcium
- 211mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 424MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.