15-MINUTE LEMON RICOTTA GARLIC PASTA
Directions
- 1Mix the ricotta with the rest of the ingredients in a bowl.
- 2Mix the ricotta with the rest of the ingredients in a bowl.
- 3Mix the ricotta with the rest of the ingredients in a bowl.
- 4Grate fresh garlic, lemon zest into the bowl.
- 5Grate fresh garlic, lemon zest into the bowl.
- 6Grate fresh garlic, lemon zest into the bowl.
- 7Add lemon juice and lots of olive oil.
- 8Add lemon juice and lots of olive oil.
- 9Add lemon juice and lots of olive oil.
- 10Mix them all until combined.
- 11Mix them all until combined.
- 12Mix them all until combined.
- 13Cook the pasta in some heavily salted water.
- 14Cook the pasta in some heavily salted water.
- 15Cook the pasta in some heavily salted water.
- 16Add the spinach to the pasta in the water.
- 17Add the spinach to the pasta in the water.
- 18Add the spinach to the pasta in the water.
- 19Add the spinach and pasta to the creamy lemony ricotta sauce and toss to combine.
- 20Add the spinach and pasta to the creamy lemony ricotta sauce and toss to combine.
- 21Add the spinach and pasta to the creamy lemony ricotta sauce and toss to combine.
Ingredients
- 1 heaping cup ricotta cheese
- 1 heaping cup ricotta cheese
- 1 heaping cup ricotta cheese
- 0.33 cup finely grated Parmesan
- 0.33 cup finely grated Parmesan
- 0.33 cup finely grated Parmesan
- 1 Meyer lemon
- 1 Meyer lemon
- 1 Meyer lemon
- 3 garlic cloves, finely grated
- 3 garlic cloves, finely grated
- 3 garlic cloves, finely grated
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons extra-virgin olive oil
- 4 dill springs, finely chopped
- 4 dill springs, finely chopped
- 4 dill springs, finely chopped
- Salt
- Salt
- Salt
- 8 ounces rigatoni
- 8 ounces rigatoni
- 8 ounces rigatoni
- 3 handfuls baby spinach
- 3 handfuls baby spinach
- 3 handfuls baby spinach
Equipment
bowlmicroplanewhiskpotfood processor or blender