Creamy Lemon Ricotta Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
1 pound spaghetti (or pasta of choice)
→ Sauce Base
02 -
1 (15-ounce) container whole-milk ricotta
03 -
3/4 cup freshly grated parmesan cheese, plus more for serving
04 -
1/4 cup olive oil
05 -
2 garlic cloves
→ Seasonings
06 -
1 lemon, zest and juice
07 -
1/2 teaspoon salt, plus more for pasta water
08 -
1/2 teaspoon black pepper
09 -
1/4 teaspoon crushed red pepper
→ Vegetables
10 -
1 (5-ounce) container baby spinach
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
02 -
In a high speed blender, combine the ricotta, Parmesan, olive oil, garlic, lemon juice and zest, salt, pepper and red pepper flakes. Process for 1 to 2 minutes, or until very smooth.
03 -
Add the ricotta mixture, 1/2 cup of reserved pasta water and spinach to the cooked pasta. Set over low heat and cook until the pasta has absorbed some of the cream sauce and the baby spinach has wilted, about 2 minutes. Add more pasta water as needed until you reach your desired consistency.
04 -
Serve with more grated Parmesan, if desired.
# Notes:
01 -
Can be stored for 4-5 days in the fridge
02 -
Can use any gluten-free pasta to make it gluten-free
03 -
Can add milk instead of pasta water for creamier sauce
04 -
Can substitute spinach with other vegetables like broccoli, peas or green beans