This light lemony pasta with creamy ricotta sauce is perfect in the warm weather months especially. It's fast and easy to make. Any pasta shape can be used (regular or gluten-free).
16ouncesuncooked pastaany shape; regular or gluten-free
1tablespoonolive oil
½largeyellow onionchopped
1garlic clovepressed or grated
15-ounce container fresh baby spinachwashed and chopped (aproximately 3 cups)
Juice of one large lemon
Zest of one large lemon
1 1/2cupricotta cheese
1cupfreshly grated Pecorino-Romano or Parmesan cheese
1cupHalf and Half
¼teaspoonground nutmeg
Salt and black pepperto taste
Zest of second lemonOPTIONAL (SEE INSTRUCTIONS)
Instructions
Prepare the pasta per package instructions.
While the pasta is cooking, make the sauce. In a large skillet heat the olive oil over medium heat. Sauté the onions until translucent (3-4 minutes).
Add the garlic clove and saute one additional minute.
Add the chopped fresh spinach, lemon zest and lemon juice to the skillet. Sauté, stirring often, until the spinach is fully wilted (a few minutes).
Add the ricotta cheese, Pecorino-Romano cheese, Half and Half, and nutmeg. Stir often until the cheese has melted and the sauce has a smooth consistency. NOTE: it will have a more cheesy texture (more elasticity) than regular cream sauces but still be smooth.
When the pasta is done cooking, drain and rinse as recommended on the package.
Add the drained pasta to the skillet with the sauce and toss to fully coat. Salt and pepper to taste. For a stronger lemon flavor add the zest of a second lemon at this point. Serve immediately.
Notes
Pasta: use any shape of pasta. Regular or gluten-free pasta both work great. Our preferred gluten-free pasta, both for flavor and structure, is Tinkyada pasta.