Spaghetti With Spinach Peas And Herbed Ricotta Recipes

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SPAGHETTI WITH SPINACH, PEAS, AND HERBED RICOTTA



Spaghetti with Spinach, Peas, and Herbed Ricotta image

A vegetarian pasta that's just right for spring dinner. This 30-minute recipe calls for long strands of spaghetti to be tossed with spinach, peas, sweet onion, and topped off with a dollop of lemony basil ricotta.

Provided by Riley Wofford

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 10

12 ounces whole-milk ricotta (1 1/2 cups)
1/2 teaspoon grated lemon zest, plus 2 tablespoons fresh juice
2 tablespoons chopped fresh basil, plus whole leaves for serving
Kosher salt and freshly ground pepper
3 tablespoons 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 ounces fresh spinach, tough stems removed, cut into 2-inch pieces (6 cups)
12 ounces spaghetti
1 cup fresh or frozen peas

Steps:

  • 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 basil leaves.

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