Deliciously filling, our Lemon Ricotta Pasta is the perfect way to welcome spring to the table. It’s simple enough for a weeknight dinner, yet elegant enough for entertaining.
INGREDIENTS
(serves 4)
12 oz. pasta (rigatoni, penne, or fettuccine work great)
1 cup whole milk ricotta
zest of 1 lemon
juice of ½ lemon
2 cloves garlic, minced
2 cups baby spinach, fresh
½ cup Parmesan cheese, freshly grated
pinch of nutmeg (1/16 tsp.)
¼ cup olive oil
salt and black pepper, to taste
red pepper flakes (optional)
fresh basil (garnish)
METHOD
Cook pasta according to package instructions and reserve ½ cup of the pasta water before draining. In a large bowl, combine ricotta, lemon zest, lemon juice, garlic, olive oil, Parmesan, and a tiny pinch of nutmeg. Season to taste with salt and pepper.
Add the hot pasta directly to the ricotta mixture and toss to coat. Gradually add reserved pasta water until the sauce becomes creamy and smooth. Fold in spinach and allow the heat from the pasta to gently wilt it. Finish with red pepper flakes and fresh herbs if desired. Serve warm with extra Parmesan on top.
NOTE: This dish pairs well with grilled chicken, sautéed shrimp, or crispy pancetta for a heartier meal.
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