🍋 Keto Lemon Ricotta Pasta with Spinach

Ingredients

• 1 package keto pasta (shirataki noodles or hearts of palm), drained & rinsed

• 1 tbsp olive oil or butter

• 2 cloves garlic, minced

• ¾ cup whole-milk ricotta cheese

• Zest of 1 lemon

• 2–3 tbsp fresh lemon juice (to taste)

• ¼ cup grated Parmesan cheese

• Salt & black pepper to taste

• ¼ tsp red pepper flakes (optional)

• 2 cups fresh spinach

• Optional: grilled chicken or shrimp (for extra protein)

Instructions

1. Prep noodles
   Rinse keto noodles well. Dry-cook in a pan for 2–3 minutes to remove excess moisture.

2. Sauté garlic
   Heat olive oil in a skillet over medium heat.
   Add garlic and cook 30 seconds (don’t brown).

3. Make sauce
   Lower heat. Stir in ricotta, lemon zest, lemon juice, Parmesan, salt, pepper, and chili flakes.
   Mix gently until creamy and warm.

4. Add spinach
   Stir in spinach and cook until just wilted.

5. Combine
   Add noodles and toss until fully coated and heated through.

6. Serve
   Finish with extra Parmesan and black pepper ✨

Keto Tips

• Use whole-milk ricotta (lower carbs, creamier)

• Keep lemon juice moderate to stay keto

• Add butter for richer mouthfeel 🧈

Variations

• 🧄 Extra garlic & lemon for bold flavor

• 🍗 Add grilled chicken for a full keto dinner

• 🌿 Swap spinach for arugula or kale