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Recipe : Entry # 1501
Norma Jean Roberts
Recipe Title
Spaghetti with Ricotta Lemon and Spinach
Recipe Theme
Main Dishes
Tombigbee EC
1 pound spaghetti
1 cup whole milk ricotta
2 tablespoons olive oil
1½ grated lemon zest
1⁄8 teaspoon nutmeg
1 5-ounce bag baby spinach
Bring a large pot of salted water to a boil. Add spaghetti and cook 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 ½ cup pasta cooking water. Toss well, adding more pasta cooking water 1 tablespoon at a time, if necessary. Serve immediately. Instead of spinach, try escarole, which has a slightly bitter flavor and more crunch than spinach. Chop, wash thoroughly, pat dry with paper towels and sauté in 1 tablespoon olive oil until it releases its water and then add to the paste. Cook’s note: You can use frozen spinach, if you prefer. Thaw a 10-ounce box, squeeze greens dry and add to the recipe as directed.