Spaghetti with Ricotta, Lemon and Spinach

Spaghetti with Ricotta, Lemon and Spinach Recipe
Photo: Ryan Benyi; Styling: Lynn Miller
Serves 4

Cost per Serving:



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Salt and pepper
1 pound spaghetti
1 cup whole-milk ricotta
2 tablespoons olive oil
1 1/2 teaspoons grated lemon zest
1/8 teaspoon nutmeg
1 5-oz. bag baby spinach


Prep: 5 Minutes
Cook: 10 Minutes

1. Bring a large pot of salted water to boil. Add spaghetti and cook until al dente, about 10 minutes.

2. In a bowl, stir together ricotta, olive oil, lemon zest and nutmeg. Season with salt and pepper.

3. Drain spaghetti, reserving 1 cup cooking water. Return pasta to pot and stir in ricotta mixture, spinach and 1/2 cup pasta cooking water. Toss well, adding more pasta cooking water 1 Tbsp. at a time, if necessary. Serve hot.

Created date

January 2010

Nutritional Information

Calories 603
Fat 17 g
Satfat 6 g
Protein 22 g
Carbohydrate 89 g
Fiber 3 g
Cholesterol 32 mg
Sodium 370 mg