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Lemon Ricotta Lentil Pasta

Nutrition Facts

4 Serving Per Container

Serving size 1 serving

Amount Per Serving



% Daily Value*
Total Fat 25 g 39%
Saturated Fat 9 g 44%
Cholesterol 45 mg 15%
Sodium 610 mg 26%
Total Carbohydrate 47 g 16%
Dietary Fiber 10 g 38%
Sugars 3 g
   Includes Added Sugars %
Protein 26 g
Vitamin D %
Calcium 35%
Iron 10%
Potassium %
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

approx 4

Prep Time
5 minutes

Cook Time
15 minutes

Lemon Ricotta Lentil Pasta
Lemon Ricotta Lentil Pasta


  • 1  box Tolerant Lentil Pasta
  • 2 tsp  Garlic, minced
  • ¼ cup Olive Oil
  • 1 cup Whole Milk Ricotta
  • 1 cup Grated Parmesan Cheese
  • ¼ cup Lemon Juice
  • ½ Lemon, zested
  • 8 ounces Baby Spinach
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • ¼ cup Fresh Parsley, as a garnish
Lemon Ricotta Lentil Pasta

Method of Preparation

Lemon Ricotta Lentil Pasta - Step 1

Step 1

Bring a pot of water to a boil and cook pasta according to instructions. Drain and reserve 1 cup of water. 

Lemon Ricotta Lentil Pasta - Step 2

Step 2

Return the pot to medium heat and add olive oil. Add garlic and cook until fragrant. 

Lemon Ricotta Lentil Pasta - Step 3

Step 3

Whisk in ricotta,¾ cup of parmesan cheese, lemon juice and zest, salt, and pepper. Mix until well combined. 

Lemon Ricotta Lentil Pasta - Step 4

Step 4

Add ½ cup of cooking water to the pot and mix until smooth. (Add additional water if needed)

Lemon Ricotta Lentil Pasta - Step 5

Step 5

Return the pasta to the pot and add the spinach. Mix well and continue to cook until the spinach begins to wilt. 


Garnish with parsley and the remaining parmesan cheese.