One-Pot Lemon Ricotta Spinach Pasta

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

3 cloves garlic, minced

1 (32-ounce) carton low-sodium chicken or vegetable broth

1 pound dried spaghetti pasta

5 ounces baby spinach or arugula (about 5 packed cups)

1 cup whole-milk ricotta cheese

3 ounces finely grated Parmesan cheese (1 1/3 cups store-bought grated), plus more for serving

Finely grated zest of 1 medium lemon (1 tablespoon), plus more for garnish

Juice of 1 medium lemon (about 3 tablespoons)

1/2 teaspoon kosher salt, plus more as needed

1/4 teaspoon freshly grated black pepper, plus more for garnish

Directions

Step 1

Heat 1 tablespoon olive oil in a 12-inch high-sided skillet or large Dutch oven over medium heat until shimmering. Add 3 minced garlic cloves and cook until lightly brown and fragrant, about 2 minutes.

Step 2

Add 1 (32-ounce) carton low-sodium broth and 1 pound dried spaghetti and bring to a simmer. Continue to simmer, stirring occasionally with tongs so the pasta doesn't stick, until the pasta is al dente, about 15 minutes. If pasta needs more liquid, add water 1/4 cup at a time (up to 1 cup total) and continue to cook until the pasta is ready and most of the liquid is absorbed.

Step 3

Stir in 5 ounces baby spinach until almost wilted. Turn off the heat. Stir in 1 cup whole-milk ricotta cheese, 3 ounces grated Parmesan cheese, the finely grated zest of 1 medium lemon, the juice of 1 medium lemon, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until the ricotta is melted and the sauce is creamy. Taste and season with more kosher salt as needed. Garnish with more grated Parmesan cheese, freshly ground black pepper, and lemon zest if desired.

Nutrition

• Serving Size: Serves 4
• Calories: 637 cal
• Total Fat: 16.9 g
• Saturated Fat: 7.9 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 607.7 mg
• Total Carbohydrate: 92.2 g
• Dietary Fiber: 4.3 g
• Total Sugars: 3.6 g
• Protein: 27.7 g