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
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.
Serves: 4-6 Total cook time: 15 min
Source: America Test Kitchen Season 15: The Italian Vegetarian
recipe/pastawithricottaandspinach.txt ยท Last modified: 2016/07/03 19:08 by rob