Lemon and Ricotta-Spinach Pasta by Millie Peartree
12
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This easy weeknight pasta dish is loaded with fabulous flavor. Use a high-quality Parmesan cheese for the best result. To get the most juice out of your lemon, roll it on the counter before slicing and juicing it. Swap in peas for the spinach, if you prefer.
Ingredients
Uncooked spaghetti
½ pound(s)
Part skim ricotta cheese
1 cup(s)
Grated Parmesan cheese
⅓ cup(s), plus extra for optional garnish
Olive oil
1 Tbsp
Lemon
1 item(s), large, zested and juiced (about ¼ cup juice and 1 ½ tsp zest)
Garlic clove
1 clove(s), grated
Kosher salt
½ tsp, or to taste
Black pepper
¼ tsp, or to taste
Baby spinach
5 oz
Instructions
1
Cook pasta according to package directions until al dente, reserving ½ cup pasta cooking water before draining.
2
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.
3
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.
4
Serving size: about 1 ¼ cups
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