Equipment
Ingredients
Pasta
- 350 g short pasta
- 15 g salt
Ricotta Spinach Sauce
- 15 ml olive oil, extra virgin
- 2 garlic, minced
- 200 g fresh baby spinach, washed and dried
- 250 g whole milk ricotta cheese, room temperature
- 40 g parmesan cheese, freshly grated
- 15 ml lemon juice, freshly squeezed
- 2 g lemon zest, finely grated
- 1 g nutmeg, ground
- 2 g black pepper, freshly cracked
- 100 ml pasta water, reserved from boiling pasta
Nutrition (per serving)
Method
Bring a large pot of heavily salted water to a vigorous boil. Add the short pasta and cook until al dente according to package directions, typically 8 to 10 minutes.
Carefully dip a liquid measuring cup into the pot to reserve 100ml of the starchy pasta cooking water, then drain the pasta using a colander.
In a large deep skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and saute until fragrant but not browned, about 1 minute.
Add the fresh baby spinach to the skillet in handfuls. Toss continuously until the leaves are just wilted, about 2 minutes.
Remove the skillet entirely from the heat. Stir in the whole milk ricotta, grated parmesan, lemon zest, lemon juice, nutmeg, and black pepper until well combined with the spinach.
Add the drained hot pasta and 50ml of the reserved pasta water to the skillet. Toss vigorously to emulsify the cheese and water into a smooth, creamy sauce. Add the remaining pasta water a splash at a time if the sauce is too thick.
Plate the pasta immediately, garnishing with extra grated parmesan and a pinch of black pepper if desired.
Chef's Notes
- Whole milk ricotta is essential for this recipe; skim or part-skim ricotta lacks the fat content needed to create a stable, velvety sauce and will easily turn chalky.
- The residual heat of the pasta and the pan is more than enough to warm the ricotta through without breaking it.
- Starchy pasta water is the glue of Italian cooking. It transforms the thick, scoopable ricotta into a glossy sauce that clings to every noodle.
- For the best texture, grate your own parmesan cheese from a block. Pre-grated cheeses contain anti-caking agents that prevent a smooth melt.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat gently with a splash of water.
