Lemon Ricotta Pasta with Spinach

Prep Time 5 mins Cook Time 13 mins

Servings: 4

Ingredients

• 1/2 lb pasta (spaghetti, linguine, penne, fusilli...)

  
  

Mancini Spaghetti Pasta

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• 1 cup whole-milk ricotta

  
  

Sheep Whey Sheep Ricotta Small

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• 8 oz fresh baby spinach, washed

• 1/3 cup grated Parmesan cheese, plus extra to serve

  
  

Il Villaggio Parmigiano Reggiano Aged 24 Months

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• 1 unwaxed lemon, zest and juice

• 3 lemon wedges, to serve (optional)

• 1 Tbsp extra virgin olive oil, plus extra for drizzling

  
  

Extra Virgin Olive Oil from Umbria

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• 1 garlic clove, grated or pressed

• salt and black pepper, to taste

  
  

Sea Salt Coarse Trapanese 2.2 lbs

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1. In a large pot of boiling salted water, cook pasta according to package directions until al dente. Meanwhile, make the ricotta sauce.

2. In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.

3. Stir until well combined, taste and make sure you're happy with the seasoning.

4. In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water.

5. After 1 minute, drain and return pasta and spinach to the same pot.

6. Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture.

7. Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired. Buon Appetito!

Recipe Notes:

The Clever Meal