Linguine with Lemon & Ricotta

Ingredients: ricotta cheese, linguine, spinach, zucchini, lemon, shallots, almonds, nutmeg.

This meal kit contains

  • linguine
  • ricotta cheese
  • 2 meyer lemons
  • spinach
  • shallots & zucchini
  • almonds
  • nutmeg

You will also need

  • any kind of cooking oil (for example, olive oil, canola oil, vegetable oil)
  • salt and pepper
  1. Bring a medium-sized pot of water to boil for the linguine. Once the water is boiling, add a pinch of salt and the linguine to the pot. Let the pasta boil until it is tender, about 11-12 minutes. Save 4 spoonfuls of the pasta water. Drain the pasta and set it aside.
  2. While the pasta is cooking, put the ricotta cheese into a bowl. Juice one and a half of the lemons into the ricotta (making sure no lemon seeds get into the bowl), add the nutmeg, and add a generous pinch of salt and pepper. Mix everything together using a fork and set aside.
  3. Heat a generous splash (two or three spoonfuls) of cooking oil in a pan over medium heat. Add the shallots and zucchini and cook, stirring frequently, until zucchini has softened, about 3-4 minutes.
  4. Add the spinach and cook until it wilts (shrinks in size, loses its shape, and turns a vibrant green).
  5. Once the pasta is done, mix about 4 spoonfuls of the pasta water into the ricotta mixture, and then drain the pasta. Add the drained pasta to the pan, along with the ricotta mixture.
  6. Mix the pasta with the ricotta and the cooked vegetables until everything is combined and the ricotta is warmed. Portion into bowls, top with sliced almonds, and enjoy!

Tips & Tricks

Want to add some meat to this dish? In Step 3, instead of adding cooking oil to the pan, cook 1-2 slices of bacon per person in the pan over medium heat for 3-4 minutes on each side. Remove the bacon and use the bacon fat to cook the vegetables - then, chop up the cooked bacon and mix it into your pasta in step 6!