Lemon Spinach Ricotta Pasta
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Laurie Crowell, owner of Golden Fig Fine Foods, prepares a pasta recipe that’s an easy light Monday Night Meal.
1/2 lb pasta (penne, gemelli, spaghetti even works! Pick your fave)
1 C whole milk ricotta (I LOVE the Bellwether Farms hand packed fresh ricotta)
8 oz fresh spinach coarsely chopped
1/3 C Parmesan cheese (plus more for serving)
1 organic lemon, zest and juice (use organic because we are using the peel)
1 TB extra virgin olive oil
1 garlic clove, minced
Salt and lots of black pepper, to taste
In large pot, cook pasta in salted water until al dente. Reserve about 1/2 C pasta water before draining pasta).
While pasta is cooking, combine ricotta, olive oil, 1/3 C Parmesan, garlic, lemon juice and zest. Add 1/4 tsp kosher salt and a good dose of black pepper. Stir well.
Drain pasta, add back to pan, and reduce heat to low.
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Stir in spinach, after about 30 seconds stir in ricotta mixture and about 1/2 the water. Toss repeatedly to coat. Add more pasta water if needed. Consistency should be creamy.
Plate, sprinkle a little extra Parmesan and black pepper. Check for seasonings and serve with a simple salad of greens dressed with lemon juice, olive oil, Parmesan, salt and pepper.