In a bowl, stir together ricotta, olive oil, lemon zest and nutmeg. Season with salt and pepper.
Drain spaghetti, reserving 1 cup cooking water. Return pasta to pot and stir in ricotta mixture, spinach and 1/2 cup pasta cooking water. Toss well, adding more pasta cooking water 1 tablespoon at a time if necessary. Serve hot.
Originally Submitted
1/21/2011
0 Out of 5 from
0 reviews
You can add this Spaghetti with Ricotta, Lemon and Spinach recipe to your own private DesktopCookbook.