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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon Ricotta Pasta & Spinach Recipe

4.5 stars - based on 1 vote
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This recipe for Lemon Ricotta Pasta & Spinach is from Our Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb pasta (spaghetti, linguine, penne, fusilli...)
1 C ricotta
8 oz fresh baby spinach (works with frozen too)
1/3 C grated Parmesan cheese
1 lemon, zest and juice
1 Tbsp olive oil
1 glove garlic
salt and pepper to taste
Directions:
Directions:
1. In a large pot of boiling water cook pasta according to package directions until al dente. Meanwhile, make the ricotta sauce.
2. In a medium bowl combine ricotta, olive oil, parmesan, garlic, lemon zest and juice. Season with salt and pepper.
3. Stir until well combined
4. In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then add spinach to the pot. Stir well and push the leaves down to submerge them in water.
5. After 1 minute, drain and return pasta and spinach to the same pot.
6. Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed to get a smooth creamy texture.
7. Serve immediately. Garnish with Parmesan cheese, a drizzle of olive oil and lemon wedges if desired.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
I used frozen spinach and drained the pasta, then cooked the spinach in about a half cup of the pasta water, then added pasta back in along with the ricotta mixture.

 

 

 

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