Spaghetti with Ricotta, Lemon and Spinach

Photo: Ryan Benyi; Styling: Lynn Miller

Yield: Serves 4
Cost per Serving: $1.32
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 603
  • Fat: 17g
  • Saturated fat: 6g
  • Protein: 22g
  • Carbohydrate: 89g
  • Fiber: 3g
  • Cholesterol: 32mg
  • Sodium: 370mg

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

Preparation

  1. 1. Bring a large pot of salted water to boil. Add spaghetti and cook until al dente, about 10 minutes.
  2. 2. In a bowl, stir together ricotta, olive oil, lemon zest and nutmeg. Season with salt and pepper.
  3. 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.
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