Creamy Amalfi lemon ricotta pasta with spinach, basil, and Parmesan for a fresh, flavorful Italian-inspired dinner.
Ingredients
12 oz. rigatoni
1 Tbsp Buona Cucina Infused Garlic Oil plus more for garnish
5 oz. baby spinach
Zest and juice of 1 lemon, zest divided
14–15 oz. ricotta cheese
Handful of fresh basil leaves, torn, plus whole leaves for garnish
2 Tbsp Buona Cucina Amalfi Seasoning Blend
Coarse Black Pepper
Parmesan curls, for garnish
Salt, to taste
Directions
Cook the rigatoni in a large pot of salted boiling water until almost al dente. Reserve about 1 cup of pasta water, then drain.
Heat olive oil in a large pan over medium heat. Add the spinach and cook for 2–3 minutes, until wilted.
Stir in half of the lemon zest and cook for 1 minute, until fragrant. Reduce heat to medium-low.
Add the ricotta, about ½ cup of reserved pasta water, lemon juice, torn basil, and Amalfi Seasoning Blend. Stir until creamy and well combined.
Add the pasta and toss until heated through. Add more pasta water as needed until you reach a smooth, creamy sauce.
Remove from heat and taste. Adjust salt and seasoning as desired.
Divide among 4 bowls and garnish with fresh basil, remaining lemon zest, Coarse Black Pepper, and Parmesan curls.
Drizzle with a little olive oil before serving.
Buona Cucina Tip
For an extra burst of flavor, drizzle your favorite Buona Cucina Extra Virgin Olive Oil over the finished pasta just before serving.
Adapted from Spices inc