Whipped Ricotta and Lemon Pasta

15 mins
Serves 1
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Directions

  1. 1Boil spaghetti al dente.
  2. 2SAVE 1 cup of the pasta water before draining.
  3. 3In a blender, process ricotta, Parmesan, oil, garlic, lemon zest, and juice until smooth.
  4. 4Return the pasta to the pot and add the ricotta mixture and half the pasta water.
  5. 5Add fresh baby spinach and stir over low heat for 2 mins until the spinach is wilted and the sauce is glossy.
  6. 6Add more pasta water as needed for that perfect "restaurant-style" finish.
  7. 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.