How To Make Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken
Lemon and cheese are classic combinations, as are spinach and chicken. They are all in this parmesan pasta, a recipe inspired by Greek and Italian flavors.
Serves:
Ingredients
- 1lbchicken breasts,grilled, sliced into strips
- 1lbdry linguine fettucine,or spaghetti
- salt and freshly ground black pepper
- 1cuppasta water,reserved
- 6ozfresh baby spinach,steamed just until beginning to wilt
- 2tbspextra virgin olive oil
- 3clovesgarlic,minced
- 1½tsplemon zest
- 2tbsplemon juice
- 1½cupspart skim ricotta
- ½cupparmesan,finely shredded, plus more for serving
Instructions
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Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta.
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Drain water (reserve 1 cup) and return pasta to pot. Set pot over medium-low heat, add olive oil and saute garlic 1 minute, then add lemon zest, lemon juice, ricotta, ½ cup hot reserved pasta water and parmesan and toss to evenly coat.
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Add in more pasta water as desired to thin and season with salt and pepper to taste, cook and toss, for about 2 minutes, until ricotta is heated through.
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Toss in spinach and grilled chicken.
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Serve warm topped with more parmesan if desired.
Nutrition
- Calories: 596.82kcal
- Fat: 20.90g
- Saturated Fat: 7.96g
- Trans Fat: 0.08g
- Monounsaturated Fat: 8.68g
- Polyunsaturated Fat: 2.67g
- Carbohydrates: 62.58g
- Fiber: 3.37g
- Sugar: 2.60g
- Protein: 38.14g
- Cholesterol: 76.03mg
- Sodium: 711.45mg
- Calcium: 376.84mg
- Potassium: 606.33mg
- Iron: 2.84mg
- Vitamin A: 243.36µg
- Vitamin C: 11.05mg
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