Lemon Ricotta Pasta
Servings: 4 - 5 people
- 12 ounces (340 grams) rigatoni or other pasta
- 10 ounces (280 grams) spinach
- 1 cup (250 grams) ricotta *
- ½ cup (50 grams) grated parmesan cheese * or more to taste
- 1 tablespoon (30 grams) extra virgin olive oil
- 1 teaspoon lemon zest or more to taste
- ⅛ teaspoon nutmeg grated
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Cook 12 ounces rigatoni in a large pot of salted boiling water.Halfway through cooking, add 10 ounces spinach.
- To a large mixing bowl, add 1 cup ricotta, ½ cup grated parmesan cheese, 1 tablespoon extra virgin olive oil, 1 teaspoon lemon zest (grated), ⅛ teaspoon nutmeg, 1 teaspoon salt, ¼ teaspoon black pepper, and one ladleful of pasta cooking water.Whisk well until combined.
- Once the pasta is al dente, reserve one cup of the starchy pasta water, drain the pasta, and toss it in a bowl with the ricotta sauce.If the sauce is too thick, add more pasta water to make it creamier.Serve immediately with a sprinkle of freshly ground black pepper and some more grated lemon zest.
Nutrition information is for one portion of lemon ricotta pasta out of four.
STORAGE
Make ahead: this is not the best recipe to make ahead because the ricotta sauce dries up and won't be as creamy as when it's just made.
Refrigerator: if you have leftovers, store them in an airtight container in the fridge for up to 24 hours. Ideally, keep some of the reserved pasta water too.
Reheat it on a large skillet on medium heat with a dash of reserved pasta water (or tap water) until the sauce is creamy again. One minute in the microwave is good too.
Freezing: this recipe is not suitable for freezing.
SUBSTITUTIONS:
- Pasta: Use farfalle, shells, fusilli, penne, ziti, or long pasta. Gluten-free works too.
- Spinach: Swap with frozen peas, asparagus, roasted cauliflower, or mushrooms.
- Ricotta: Use whole milk ricotta or dairy-free ricotta for a vegan option.
- Parmesan: Replace with non-dairy grated cheese to keep it vegan.
- Lemon: Optional—adds a fresh, zesty touch.
