Ricotta Sauce
Created by Mikekey on July 20, 2023
- Servings: 2-4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #41239
Ingredients
- 8oz dried pasta
- 8oz baby spinach, washed
- 1 cup whole-milk ricotta
- 1 Tablespoons extra virgin olive oil
- 1 garlic clove, minced
- ⅓ cup grated Parmesan cheese, plus extra to serve
- 1 lemon, zest and juice
- Salt & pepper, to taste
- 3 lemon wedges, to serve (optional)
How to Make
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Step 1: Combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice in a bowl. Season with salt and pepper to taste.
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Step 2: Cook pasta in a large pot of boiling salted water. Cook until al dente following the package directions.
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Step 3: In the last minute of the pasta's cooking time, reserve some cooking water (about ½ cup) and add spinach to the pot. Stir and push the leaves down to submerge them in water.
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Step 4: After 1 minute, drain and return pasta and spinach to the same pot.
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Step 5: Add the ricotta sauce and some reserved pasta cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water if needed.
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Step 6: Serve immediately with extra parmesan and lemon wedges, if desired.
Nutritional Facts
- Serving Size: 1 (836.1 g)
- Calories 798.4
- Total Fat - 18.9 g
- Saturated Fat - 9.5 g
- Cholesterol - 45.1 mg
- Sodium - 670.9 mg
- Total Carbohydrate - 141.9 g
- Dietary Fiber - 27.1 g
- Sugars - 17.4 g
- Protein - 35.8 g
- Calcium - 885.7 mg
- Iron - 7 mg
- Vitamin C - 257.1 mg
- Thiamin - 0.6 mg