Spaghetti with Spinach, Peas, and Herbed Ricotta

Name: Spaghetti with Spinach, Peas, and Herbed Ricotta
Prep time: 20 min
Total time: 30 min
Ingredients: 12 ounces whole-milk ricotta (1 ½ cups); 0.5 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 ½ 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

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By

Riley Wofford

Updated on April 18, 2021

Spaghetti with Spinach, Peas, and Herbed Ricotta — Photo: Ryan Liebe

Prep Time:

20 mins

Total Time:

30 mins

Servings:

4

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.

Ingredients

12 ounces whole-milk ricotta (1 ½ cups)
½ 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 ½ 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

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 basil leaves.

Originally appeared: Martha Stewart Living, May 2021