15-minute Lemon Ricotta Garlic Pasta — This Creamy, Light Pa

• 分量: Ingredients (2 to 3 serv
• 総時間: 11 minutes

材料

1 heaping cup ricotta cheese (286g)

1/3 cup finely grated Parmesan (40g)

1 juicy Meyer lemon

3 garlic cloves, finely grated

3 tablespoons extra-virgin olive oil

4 dill springs, finely chopped (10g)

Salt

8-ounces rigatoni (2 cups or 226g)

3 handfuls baby spinach (80g)

手順

Bring a medium pot of water to a boil.

Add the cheese to a food processor or blender and pulse for a few seconds, until smooth.

Add the cheese to a large bowl. Add the Parmesan, the zest of the lemon, the juice of the lemon (about 3 tablespoons lemon juice), garlic, olive oil, dill and a pinch of salt. Whisk to combine.

To the water, add a big pinch of salt, the pasta and cook according to the package instructions, about 10 minutes. Add the spinach and cook for a minute, until wilted.

Reserve 1/4 cup of pasta water and drain the rest. Add the pasta water to the ricotta mix and whisk to combine. Add the drained pasta and spinach and stir. Serve right away.