Spaghetti with Ricotta, Lemon and Spinach |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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 |
Directions:
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.
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