Mejor receta de pasta con lim%f%n y ricotta

Ingredientes

• 12 ounces uncooked spaghetti (340 grams)
• 2 Tablespoons olive oil
• 8 - 10 ounces fresh baby spinach (roughly chopped, amount depending on taste preference)
• 2 medium cloves garlic (minced)
• 1 1/2 cups whole milk ricotta
• 1/2 cup freshly grated parmesan cheese (plus extra for garnish)
• 1/3 cup olive oil
• Zest and juice from 1 lemon
• Salt and pepper to taste

Preparación

1. 1

   Bring a large pot of salted water to...: Bring a large pot of salted water to a boil. Once it’s boiling, cook the spaghetti to al dente according to the package instructions.

2. 2

   Heat a large nonstick skillet over medium heat....: Heat a large nonstick skillet over medium heat. Once hot, add 2 tablespoons of olive oil, and swirl to coat the pan. Add the roughly chopped baby spinach to the pan and cook, stirring occasionally. Once the spinach has cooked down (about 5 minutes), add in the garlic and cook for another 2 minutes (or until the garlic is aromatic). Gently and carefully pour out any cooking liquid from the spinach.

3. 3

   While the spinach is cooking, make the pasta...: While the spinach is cooking, make the pasta sauce. In a medium bowl combine the ricotta, parmesan cheese, remaining 1/3 cup olive oil, lemon zest, and lemon juice. Add the cooked and drained spinach.

4. 4

   When the pasta is cooked, reserve 1/2 cup...: When the pasta is cooked, reserve 1/2 cup of starchy cooking water before draining. Drain the pasta then put it back into the pot.

5. 5

   Add the spinach and ricotta mixture into the...: Add the spinach and ricotta mixture into the pot with pasta and stir until fully combined. Add 1/4 cup of starchy cooking water to start, then a little at a time until the desired creamy consistency is reached. Top off with a little extra parmesan cheese, salt, and pepper.