Directions
- 1Boil spaghetti al dente.
- 2SAVE 1 cup of the pasta water before draining.
- 3In a blender, process ricotta, Parmesan, oil, garlic, lemon zest, and juice until smooth.
- 4Return the pasta to the pot and add the ricotta mixture and half the pasta water.
- 5Add fresh baby spinach and stir over low heat for 2 mins until the spinach is wilted and the sauce is glossy.
- 6Add more pasta water as needed for that perfect "restaurant-style" finish.
- 7Garnish with lemon slices and extra Parmesan. Serve immediately!
Ingredients
- 1 lb Spaghetti
- 15 oz Whole-milk ricotta
- 0.75 cup Grated Parmesan
- 0.25 cup Olive oil
- 2 Garlic cloves
- 1 Lemon (zested and juiced)
- 5 oz Baby spinach
- 1 cup Reserved pasta water
- Salt
- pepper
- red pepper flakes
Equipment
blenderpot
Tips
- Save 1 cup of pasta water before draining the spaghetti.
- Add more pasta water as needed for a perfect "restaurant-style" finish.
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