Lemon Ricotta Hearts of Palm Linguine(keto)

Lemon ricotta linguine is a less popular pasta dish, but it's a good one. I made a keto version with hearts of palm pasta that I bought at Aldi. For lemon juice, I recommend Santa Cruz 100% organic lemon juice, since it's cheaper than buying whole lemons and I think it tastes better than fresh squeezed lemon juice. This is a very low calorie dish that you may want to serve with something else.

Ingredients

• 113g (4 oz) hearts of palm linguine
• 60ml (2 oz) reserved liquid from hearts of palm pasta
• 60g (1/4 cup) ricotta cheese
• 1 tbsp 100% organic lemon juice (~15g)
• 2 tsp extra virgin olive oil (10g)
• 1 tsp dried garlic
• 1/4 cup grated Parmesan (~10g)
• Salt and black pepper, to taste
• 10-15 fresh spinach leaves, torn in half

Instructions

1. Cook the hearts of palm and spinach:
   • Add hearts of palm linguine, reserved hearts of palm liquid, and torn spinach to a pan.
   • Cover and cook over medium heat for 2-3 minutes, allowing the spinach to wilt.
2. Make the sauce:
   • In a small bowl, mix ricotta, lemon juice, olive oil, dried garlic, and Parmesan.
   • Stir until smooth.
3. Combine and reduce:
   • Add the ricotta mixture to the pan with the pasta and spinach.
   • Stir to combine and reduce the liquid over medium-low heat, cooking until the sauce thickens and coats the pasta.
   • Season with salt and black pepper to taste.