====== Pasta with Ricotta and Spinach ======

  * 11 oz. (1 1/3 cup) whole-milk ricotta cheese (can use entire 15oz. container)
  * 1 Tbsp +2 Tbsp olive oil
  * 1/8 tsp +1 Tbsp +3/4 tsp salt
  * 1/4 tsp pepper
  * 1 lb pasta - fusilli, rotini, penne or other shaped pasta
  * 1 lb spinach -  chopped coarse
  * 4 garlic cloves - minced
  * 1/4 tsp ground nutmeg
  * 1/8 tsp cayenne pepper
  * 1/4 cup heavy cream
  * 1 tsp grated lemon zest
  * 2 tsp lemon juice
  * 1 oz Parmesan cheese (1/2 cup) - grated
  

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  - Whisk 1 cup ricotta, 1 Tbsp oil, 1/4 tsp pepper, and 1/8 tsp salt in medium bowl until smooth, set aside.
  - Bring 4 quts water to boil in large pot. Add pasta and 1 Tbsp salt and cook until al dente. Reserve 1 cup cooking water. Stir spinach into pot with pasta and cook until wilted, about 30 sec. Drain pasta and spinach and return them to pot.
  - While pasta cooks, heat remaining 2 Tbsp oil, garlic, nutmeg, and cayenne in small saucepan until fragrant, about 1 min. Remove pan from heat and whisk in remaining 1/3 cup ricotta, cream, lemon zest, lemon juice, and 3/4 tsp salt until smooth.
  - Add ricotta-cream mixture in small saucepan and Parmesan to pasta and toss to combine. Let pasta rest, tossing frequently, until sauce has thickened slightly and coats pasta, 2-4 min, andjust consistency with reserved cooking water as needed. Transfer to plates and dot evenly with reserved ricotta mixture, serve, passing extra Parmesan.

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  Serves: 4-6        Total cook time: 15 min
  Source: America Test Kitchen Season 15: The Italian Vegetarian
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{{tag>food vegetarian maincourse}}