This recipe comes from the “test kitchen” of my brother and wife, Steve and MJ, from Southern California. Both are excellent cooks, with MJ being the master at finding the great recipes and Steve, being the one to expedite the dish! They served it with a roasted beet salad with sauteed beet greens and a red wine vinegar dressing.
This quick vegetarian summer dinner is really perfect for a weeknight or any night, really. And fresh ingredients from your garden could be spinach, peas, beets with beet greens and fresh basil.
Prep: 20 min Total: 30 mins Servings: 4
- 12 ounces whole-milk ricotta (1 1/2 cups)
- 1/2 tsp grated lemon zest, plus 2 Tbs fresh juice
- 2 Tbs chopped fresh basil, plus whole leaves for serving
- Kosher salt and freshly ground pepper
- 3 Tbs extra-virgin olive oil, plus more for serving
- 1 sweet onion, such as Vidalia, thinly sliced (1 1/2 cups)
- 3 cloves garlic, thinly sliced
- 12 oz fresh spinach, tough stems removed, cut into 2-inch pieces (6 cups)
- 12 oz spaghetti
- 1 cup fresh or frozen peas
Directions
- In a bowl, combine ricotta, lemon zest and juice, and basil; season with salt and pepper. Heat oil in a large skillet over medium. Add onion and garlic; cook, stirring, until softened, 6 to 8 minutes. Add spinach; season generously and cook, stirring, until just wilted, about 2 minutes.
- Meanwhile, cook pasta in a pot of salted boiling water 2 minutes less than per package instructions. Add peas; cook 1 minute more. Reserve 1 cup pasta water; drain. Add pasta, peas, and 3/4 cup ricotta mixture to skillet.
- Reduce heat to low and stir, adding enough reserved pasta water to create a silky sauce; season to taste. To serve, dollop pasta with remaining ricotta mixture, drizzle with more oil, and sprinkle with basic leaves.
Recipe is from Martha Stewart.com
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