Cook pasta according to directions making sure to add 1 TBSP of salt to the pasta water. Drain pasta reserving 1/2 cup of the pasta water and set aside.
In a small skillet toast the pine nuts over medium-low heat, about 2 minutes moving around the nuts constantly to prevent burning, set aside.
In a large saucepan or dutch oven heat the oil over medium heat. Add the spinach and cook until heated through, about 2 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Remove from heat and allow to cool, about 5 minutes.
Stir the ricotta into the spinach mixture along with the lemon juice, 1/4 tsp salt and 1/4 tsp pepper. Add the pasta and toss to coat, add as much of the reserved pasta water until desired consistency. Stir in the toasted pine nuts and add salt and pepper to taste.
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