One Pan Lemon Ricotta Pasta with Kale
One Pan Lemon Ricotta Pasta with Kale is a simple, healthy and fast 20 minute recipe. Serve is as a meatless side dish or entree, or add your favorite protein.
Servings: 4 servings
Ingredients
- 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
Instructions
- Heat olive oil in a 10-12" saute pan over medium-high heat. Add garlic and cook until fragrant; about 45 seconds.
- Add water, pasta, lemon juice, lemon zest. Bring to a boil and stir in kale and 1 teaspoons of salt. Reduce heat to medium low, cover, and cook for 8-10 minutes.
- Meanwhile, combine Ricotta, Parmesan and cream cheese. Set aside.
- Check pasta for doneness. Add 1/4 cup more hot water if needed. There should still be some starchy liquid in the pan.
- When pasta is tender and liquid id reduced, remove from heat and stir in the Ricotta mixture.
- Taste and add salt and pepper as desired.
- Serve hot.
Nutrition
Calories: 288kcal | Carbohydrates: 37g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 202mg | Potassium: 366mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5264IU | Vitamin C: 67mg | Calcium: 223mg | Iron: 1mg
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