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Spaghetti with Ricotta, Lemon and Spinach

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 5 mins
Cook time 10 mins
Yield Serves 4

Ingredients

  • 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

Nutrition Information

  • calories 603
  • fat 17 g
  • satfat 6 g
  • protein 22 g
  • carbohydrate 89 g
  • fiber 3 g
  • cholesterol 32 mg
  • sodium 370 mg

How to Make It

  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.