Spaghetti with Ricotta, Lemon and Spinach

By á-6055

Ingredients

• Salt & pepper
• 1 lb. spaghetti
• 1 cup whole-milk ricotta
• 2 Tbsp. olive oil
• 1 1/2 tsp. lemon zest
• 1/8 tsp. nutmeg
• 5 oz. baby spinach
• Grated Parmesan (optional)

Preparation

Step 1

Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente, about 10 minutes.
In a bowl, stir together ricotta, olive oil, lemon zest and nutmeg. Season with salt and pepper.
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.
Sprinkle with Parmesan, if desired.