Very good. I used a whole 15 oz container of ricotta and a larger bag of spinach. I love lemon so I added more lemon peel and topped with grated Parmesan. Needed quite a bit of salt and pepper. Made enough for 4+ people.
Spaghetti with Ricotta, Lemon and Spinach
Photo: Ryan Benyi; Styling: Lynn Miller
More From Allyou
Amount per serving
- Calories: 603
- Fat: 17g
- Saturated fat: 6g
- Protein: 22g
- Carbohydrate: 89g
- Fiber: 3g
- Cholesterol: 32mg
- Sodium: 370mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note