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Photo: Ryan Benyi; Styling: Lynn Miller Photo by: Photo: Ryan Benyi; Styling: Lynn Miller

Spaghetti with Ricotta, Lemon and Spinach

All You MARCH 2010

  • Yield: Serves 4
  • Cook time:10 Minutes
  • Prep time:5 Minutes
  • Cost Per Serving:$1.32

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. 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.

Nutritional Information

Amount per serving
  • Calories: 603
  • Fat: 17g
  • Saturated fat: 6g
  • Protein: 22g
  • Carbohydrate: 89g
  • Fiber: 3g
  • Cholesterol: 32mg
  • Sodium: 370mg
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Spaghetti with Ricotta, Lemon and Spinach recipe

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