Lemon Ricotta Pasta Spinach (Print Version)
# Ingredients:
→ Pasta and Basics
01 -
1 garlic clove, smashed or grated
02 -
3 wedges of lemon for serving (if you want)
03 -
Grated Parmesan cheese, 35 grams, plus more for sprinkles
04 -
230 grams fresh baby spinach, washed well
05 -
250 grams full-fat ricotta cheese
06 -
1 unwaxed lemon, both zest and juice
07 -
1 tablespoon extra virgin olive oil and a bit more to drizzle
08 -
220 grams dry pasta (penne, fusilli, linguine, or spaghetti)
09 -
Salt and pepper, add as you like
# Instructions:
01 -
Plate right away. Add a splash of olive oil, heap on some more Parmesan, and pop a lemon wedge on the side. Throw on a dash of red chili flakes if that’s your style.
02 -
Stir together the warm pasta and spinach with the ricotta mix. Add just a little pasta water to help things along. Keep mixing. Add more water if you want the sauce silkier.
03 -
Right before your pasta is cooked, catch 120 ml of the water it’s boiling in. Chuck the washed spinach in, let it wilt for about a minute, then drain spinach and pasta together. Toss it all back into the pot.
04 -
In a bowl, whip up ricotta, 1 spoonful of olive oil, 35 grams Parmesan, that smashed or grated garlic, a squeeze and bits of lemon, and a small spoonful of salt and pepper. Stir it up 'til creamy. Taste and add what you like.
05 -
Fill a big pot with salty water and get it boiling. Tip in your pasta. Cook like the box says so it’s just tender.
# Notes:
01 -
Slowly pour in starchy pasta water until your sauce looks thick and nice—don’t overdo it or you’ll thin it too much.
02 -
Go with shapes like fusilli, conchiglie, or penne, but skip really tiny kinds like orzo.