This lemon ricotta pasta with spinach and meatballs is an easy dinner recipe made in less than 30 minutes! The creamy ricotta cheese sauce paired with fresh lemon and spinach is a match made in heaven!
This post is sponsored by Carando® Italian Meatballs and Galbani® Ricotta and Mozzarella Cheese. The opinions and text are all mine.
Are we all ready for some yummy fall comfort food?? I’m constantly looking for tasty shortcuts in the kitchen as a busy mom, and comfort food is no exception. I’m partnering with Carando® Italian Meatballs and Galbani® Ricotta Cheese to make this lemon ricotta pasta with spinach and meatballs, a tasty fall dish that the whole family will love! This easy pasta dinner idea is made with creamy Galbani Ricotta, tangy lemon juice, spinach and topped with Carando Abruzzese Italian Meatballs. Italian night has never been so easy with Carando and Galbani with their fresh ingredients and authentically Italian tastes!
Now at Kroger, you can save $2 when you purchase ONE (1) Galbani® Ricotta 15 oz. or Mozzarella Cheese 16 oz. AND Carando® Abruzzese Italian Meatballs 16 oz! Click here to find your nearest Kroger Location.
Ingredients Needed to Make this Dish
- Galbani Ricotta Cheese – made with Whole Milk
- Spinach – this nutritious veggie adds extra pop of green and vitamin C, vitamin K, iron, and calcium!
- Lemon Juice and Zest – the tangy flavor of lemon is the perfect complement to the creaminess of the ricotta
- Garlic
- Pine Nuts – optional, but I love the nutty flavor and crunch it brings to the dish. Sprinkle them on top before serving!
Tips for making the best lemon ricotta pasta
- Do not overcook pasta. Cooking for 6 to 8 minutes is perfect for this lemon ricotta pasta. As the Italians say, you want your pasta to be “al dente” or “to the tooth!” The pasta should still be firm when bitten.
- Use Galbani Whole Milk Ricotta! Using Galbani with full fat will result in a dish with the best texture and flavor!
- Use fresh spinach.
How do you make this dish?
First, start by boiling a stock pot of salted water on the stove to cook the pasta.
In a small dish, combine Galbani Whole Milk Ricotta, minced garlic, lemon juice and zest, parmesan cheese, salt and pepper.
Next, in a sauté pan over medium heat, add a little olive oil. Carefully place the Carando Italian Meatballs in the hot skillet and sear the bottom, about 2 minutes. Flip and swear the meatballs on the other side for 2 minutes, or until browned.
Then lower the heat to medium and cook the meatballs, flipping occasionally, until they’re done. Total cooking time will be between 10-20 minutes.
Remove the meatballs from the skillet and set aside.
Next reserve about a 1/2 cup of the pasta water. Drain the pasta and place in the skillet that the meatballs were cooked in.
Add the ricotta mixture to the pasta and toss to combine, adding a little of the reserved pasta water. This will not only add flavor, but the starch from the pasta water will help glue the pasta and sauce together.
Add the fresh spinach and toss until wilted.
Finally, toss in additional parmesan! Plate and serve with cooked Carando Italian Meatballs and pine nuts.
Lemon Ricotta Pasta with Spinach and Meatballs
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4-6
- Category: Dinner
- Method: Sauté
- Cuisine: Italian
Ingredients
16 oz Carando® Abruzzese Italian Meatballs
8oz pasta linguine
9oz Galbani whole-milk ricotta
8 oz fresh baby spinach, washed
1/2 cup, divided grated Parmesan cheese, plus extra to serve
1 lemon, zest and juice
1 Tbsp extra virgin olive oil
2 garlic cloves, grated or pressed
¼ cup pine nuts (optional)
salt and black pepper, to taste
Instructions
Bring a large stock pot of salted water to a boil. Add pasta and cook 6-8 minutes. Before draining, reserve ½ cup of the pasta water.
While the pasta is cooking, In a small bowl, combine Galbani Whole Milk ricotta, minced garlic, lemon juice and zest, ¼ cup parmesan cheese, salt and pepper.
In a saute pan over medium heat, add a little olive oil. Carefully place the Carando Italian Meatballs in the hot skillet and sear the bottom, about 2 minutes. Flip and swear the meatballs on the other side for 2 minutes, or until browned.
Then lower the heat to medium and cook the meatballs, flipping occasionally, until internal temperature reaches 160 F, about 10-20 minutes.
Remove the meatballs from the skillet and set aside.
Next reserve about a 1/2 cup of the pasta water. Drain the pasta and place in the skillet that the meatballs were cooked in.
Add the ricotta mixture to the pasta and toss to combine, adding a little of the reserved pasta water. This will not only add flavor, but the starch from the pasta water will help glue the pasta and sauce together.
Add the fresh spinach and toss until wilted.
Toss in remaining ¼ cup parmesan! Plate and serve with cooked Carando Italian meatballs and pine nuts.
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