Lemon Ricotta Pasta
×Category: International Ingredients | Type: Italian | Servings: 4 | By: The Mikey
Spaghetti noodles tossed with a ricotta, Parmesan, lemon, garlic, and spinach mixture.
Ingredients
- Whole Milk Ricotta Cheese: 15 Oz.
- Finely Shredded Parmesan Cheese (Shredded, Finely, plus extra for garnish if desired): 1 1/2 Cup
- Extra Virgin Olive Oil: 2 TBSP
- Fresh Lemon Juice (Fresh): 1 TBSP
- Lemon Zest (plus more for garnish if desired): 1 TSP
- Grated Garlic (Grated): 1 TSP
- Salt: 1/2 TSP
- Fresh Cracked Black Pepper (Fresh, plus more for garnish if desired cracked): 1/4 TSP
- Spaghetti Noodles (Cooked, in approx cooked): 1/2 Lbs.
- Salted Water (with 2 teaspoons salt): 2 Quart
- Fresh Baby Spinach (Fresh, about 4 to 4 1 2 cups): 5 Oz.
Instructions
- In a large bowl, combine the ricotta cheese, parmesan cheese, olive oil, lemon juice, lemon zest, garlic, salt, and black pepper.
- Stir until smooth and creamy.
- While the pasta is still hot, toss it directly into the ricotta mixture.
- The heat will help melt the cheese and blend the sauce.
- Add the fresh spinach to the bowl and gently fold it in with the warm pasta until wilted.
- Serve immediately, garnished with extra parmesan, lemon zest, and a sprinkle of cracked pepper if desired.
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