Lemon Ricotta & Spinach Pasta: A Taste of Sunshine

 

Light, luscious, and creamy, this zesty lemon ricotta pasta with spinach was inspired by a recipe by Giuliano Hazan and Katia from The Clever Meal. When making tortelloni filled with spinach and ricotta, Giuliano sometimes ended up with leftover filling, so it occurred to him that it would make a very nice pasta sauce. Ready in less than 15 minutes, this no-cook sauce uses simple, fresh ingredients and is absolutely delicious. Giuliano uses packaged baby spinach, so it's very quick and simple to prepare. Katia adds lemon juice and zest for extra zing, which makes the pasta come alive, like a taste of sunshine.

Lemon, Ricotta and Spinach Pasta
Serves 2

Recipe adapted from Giuliano Hazan & The Clever Meal

1/2 lb pasta, such as spaghetti, linguine or penne

1 cup whole-milk ricotta

2 tbsp heavy cream

1/2 lb fresh baby spinach, washed

1/3 cup freshly grated Parmigiano-Reggiano, plus extra to serve

1 lemon, zest and juice, plus extra zest for garnish if desired

1 tbsp extra virgin olive oil

1 garlic clove, pressed

1/8 tsp freshly ground nutmeg

1/2 tsp salt, to taste

1/2 tsp freshly grated black pepper, to taste

 

In a large pot of boiling salted water, cook the pasta according to package directions until al dente. Reserve 2 cups of the pasta water, then drain, and return the pasta to the same pot. 

Meanwhile, make the ricotta sauce. In a medium bowl, combine the ricotta, cream, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt, ground nutmeg and freshly ground black pepper. Stir until well combined, and adjust seasoning to taste.

Place the spinach into a colander. Pour the reserved pasta water overtop to wilt, then chop and toss the spinach into the ricotta sauce. Pour the combined sauce over the pasta, and stir well to evenly coat. To serve, garnish with extra grated Parmigiano-Reggiano and extra lemon zest if desired.

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