Spaghetti with Ricotta, Lemon and Spinach

Spaghetti with Ricotta, Lemon and Spinach
Photo by Ryan Benyi


  • 1/8 teaspoon nutmeg
  • 1 ½ teaspoons grated lemon zest
  • 1 5-oz. bag baby spinach
  • Salt and pepper
  • 1 cup whole-milk ricotta
  • 2 tablespoons olive oil
  • 1 pound spaghetti

1. Bring a large pot of salted water to boil. Add spaghetti and cook until al dente, about 10 minutes. 2. In a bowl, stir together ricotta, olive oil, lemon zest and nutmeg. Season with salt and pepper. 3. Drain spaghetti, reserving 1 cup cooking water. Return pasta to pot and stir in ricotta mix...

View full recipe at My Recipes


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