I love this lively lemon ricotta pasta with spinach, it makes a delish weeknight feast prepared in under 15 minutes. Basic, new fixings, heavenly flavor, and negligible exertion.
This no-cook sauce is one of my go-to plans from when I was at uni and can be made in the blink of an eye. Blend rich ricotta, parmesan cheddar, garlic, additional virgin olive oil, and reviving lemon. Your pasta sauce is prepared.
Simple peasy, efficient, ideal for your carb longings thus great. In case you're a major enthusiast of lemons like me, you'll love the amazing way their juice and get-up-and-go change a basic dish into something that preferences unadulterated daylight. Furthermore, shouldn't something be said about the velvety ricotta? I love it, particularly when I used to purchase new ricotta from the cheddar counter in Italy (ahhh ancient remnants of the past!)
Also Try Our Recipe : Gnocchi With Pomodoro Sauce
Ingredients
- 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli...)
- 1 cup (9oz/250 grams) whole-milk ricotta
- 8 oz (230 grams) fresh baby spinach, washed
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
- 1 unwaxed lemon, zest and juice
- 3 lemon wedges, to serve (optional)
- 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 garlic clove, grated or pressed
- salt and black pepper, to taste
Instructions
- In a large pot of boiling salted water, cook pasta according to package directions until al dente. Meanwhile, make the ricotta sauce.
- 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.
- Stir until well combined, taste and make sure you're happy with the seasoning.
- In the last minute of the pasta's cooking time, add spinach to the pot. Stir well and push the leaves down to submerge them in water.
- After 1 minute, reserve 1/2 cup of the cooking water, then drain.
- Return pasta and spinach to the same pot, 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.
- Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired (for extra freshly squeezed juice, but I leave it optional). Plus, I love adding a good pinch of red pepper flakes, you might give it a go. Enjoy!
For More Details : bit.ly/2BiExyA
Read More Our Recipe : Easy Milo Balls
0 Komentar