Lemon and ricotta-spinach pasta by Chef Millie Peartree
Part-skim ricotta cheese
Grated Parmesan cheese
⅓ cup(s), plus extra for optional garnish
1 medium, zested and juiced (about ¼ cup juice and 1 ½ tsp zest)
1 clove(s), grated
½ tsp, or to taste
¼ tsp, or to taste
Fresh baby spinach
- Cook pasta according to package directions until al dente, reserving ½ cup pasta cooking water before draining.
- Meanwhile, to make sauce, in a medium bowl, combine both cheeses, oil, lemon zest and juice, and garlic; season to taste with salt and pepper.
- In the same pot you cooked pasta, toss hot pasta with cheese sauce over very low heat until well-coated; stir in spinach, tossing with tongs, until wilted. Stir in reserved cooking water, a little at a time, until the sauce is smooth and creamy. Serve immediately.
- Serving size: about 1 ¼ cups