Pâtes à la sauce crémeuse au citron et à la ricotta, aux épinards

Ingrédients

• 400 g pasta (e.g., linguine or pappardelle)
• 250 g ricotta
• 200 g fresh spinach
• 2 cloves garlic, finely chopped
• 1 organic lemon (zest and juice)
• 50 g Parmesan, grated
• 2 tbsp olive oil
• Salt, pepper and nutmeg to taste
• Handful fresh basil

Préparation

1. 1

   Bring a large pot of salted water to a boil and cook the pasta according to the package until al dente. Reserve a cup of the cooking water before draining.Heat a drizzle of olive oil in a wide skillet over medium heat. Sauté the garlic for 1 minute without letting it brown.Add the spinach and cook briefly until wilted, about 2 minutes. Season with salt, pepper and a pinch of nutmeg.Turn the heat down to low. Stir in the ricotta and add the lemon zest and lemon juice. Mix well and add a few tablespoons of the reserved cooking water to make the sauce smooth and creamy.Drain the pasta and toss it directly into the sauce in the pan. Stir well so the pasta is evenly coated with the sauce. Add extra cooking water if it's too dry.Divide the pasta among deep plates. Grate some more Parmesan over it, scatter fresh basil on top and finish with a drizzle of olive oil. Serve immediately.