Lemon, Spinach Ricotta Spaghettoni

As the sun-kissed days of summer unfold, there's a palpable sense of warmth and adventure lingering in the air. Perhaps you've recently returned from a captivating journey through Italy, where the vibrant colors of southern landscapes and the zesty fragrance of citrus fruits have left an indelible mark on your culinary imagination. Inspired by the sun-drenched hillsides and the tantalizing flavors of Southern Italy, here’s a recipe that celebrates the essence of summer and the zest of Italian citrus.

What you’ll need!

1 Box Cucina Cipoletti Spaghettoni

3 Cups Fresh Ricotta Cheese

5 Tablespoons Olive Oil

5 Cloves of Garlic, finely chopped

Zest of 3 Lemons

Juice of 2 Lemons

4 Cups Fresh Spinach Leaves, washed 

Salt and Pepper to Taste

1 ½ Cups Grated Parmesan Cheese

THEN;

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the Cucina Cipoletti Spaghettoni pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.

2. Prepare the Lemon Ricotta Mixture: In a mixing bowl, combine the fresh ricotta cheese, lemon zest, and lemon juice, Parmesan cheese and olive oil. Mix well until smooth and creamy. Season with salt and pepper to taste. Set aside.

3. Sauté the Spinach: In a large pan, heat some olive oil over medium heat. Add the chopped garlic and sauté for about 1 minute until fragrant. Add the spinach leaves and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.

4. Combine Everything: turn off the heat and add the cooked and drained Cucina Cipoletti Spaghettoni pasta to the sautéed spinach pan. Pour the lemon ricotta mixture over the pasta and spinach. Gently toss until the pasta is evenly coated. Slowly add the reserved pasta cooking water to achieve a smooth consistency. 

5. Finish with grated Parmesan cheese and two halves of a fresh lemon for garnish. Serve immediately.