🌱 Creamy Ricotta Spinach Protein Pasta

Creamy Ricotta Spinach Protein Pasta

Calories: 580

Protein: 34 g

Prep: 5 mins  |  Cook Time: 15 mins

Servings: 4

Ingredients

  • High-protein pasta (chickpea or lentil) - 400g / 14 oz / 4 servings

  • Whole milk ricotta - 480g / 17 oz / 2 cups

  • Fresh baby spinach - 200g / 7 oz / 4 large handfuls

  • Parmesan cheese (grated) - 80g / 2.8 oz / 3/4 cup

  • Garlic cloves (minced) - 4 cloves

  • Olive oil - 30ml / 2 Tbsp

  • Lemon (zest + juice) - 1 lemon

  • Pasta water (reserved) - 120ml / 1/2 cup

  • Nutmeg (pinch) - 1/4 tsp

  • Red pepper flakes - 1/2 tsp

  • Salt & black pepper to taste

 

Directions

1. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.


2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.


3. Add spinach in batches, tossing until wilted, about 2–3 minutes.


4. Reduce heat to low. Add ricotta, parmesan, lemon zest, lemon juice, nutmeg, and red pepper flakes. Stir to combine.


5. Add reserved pasta water a little at a time, stirring to loosen the sauce to a creamy consistency.


6. Add drained pasta to the skillet and toss well to coat.


7. Season generously with salt and pepper. Serve immediately with extra parmesan if desired.

 

Meal Prep Instructions

  • Batch Cook: Cook pasta and make sauce separately. Store in airtight containers in the fridge for up to 4 days.

  • Assemble Ahead (Option 1): Reheat: Add a splash of water or milk to the pasta before microwaving to restore the creamy texture. Reheat 60–90 seconds, stir, repeat.

  • Freeze for Later (Option 2):Not recommended for freezing — ricotta-based sauces can separate. Best made fresh or stored refrigerated.

Dinner, Vegetarian OptionTameika Gentles