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extra-virgin olive oil yellow onion red pepper baby spinach fresh Ricotta lemon salt freshly ground black pepper spaghetti
Viewed: 61 - Published at: 6 years agoIngredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, finely chopped
- Pinch of crushed red pepper flakes
- 8 ounces baby spinach, chopped
- 1 1/2 cups fresh ricotta
- Finely grated zest of 1/2 lemon
- Salt
- Freshly ground black pepper
- 8 ounces spaghetti
Method
- Heat the olive oil in a large skillet over moderately high heat.
- Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes.
- Stir in the red pepper flakes, then add the spinach and cook, stirring, until just wilted, about 3 minutes.
- Add the ricotta and lemon zest and season with salt and pepper.
- Keep warm over very low heat.
- Meanwhile, cook the spaghetti in a large pot of boiling well-salted water until al dente.
- Set aside 1 cup of the pasta cooking water, and then drain the spaghetti well.
- Add the spaghetti to the skillet and toss to coat, adding some of the pasta cooking water to loosen the sauce as needed.
- Serve immediately.
