Whipped Ricotta Pasta
Ingredients
- Salt
- 12 oz. rigatoni
- 1 8.5-oz. jar julienned oil-packed sun-dried tomatoes, drained (reserve 3 tbsp. oil)
- 4 cloves garlic thinly sliced
- 1/2 tsp. crushed red pepper flakes
- 1 28-oz. can crushed tomatoes
- 3/4 tsp. granulated sugar
- 1 15-oz. container whole-milk ricotta
- 1/2 tsp. finely grated lemon zest
- 2 tbsp. extra-virgin olive oil
- 1 5-oz. package baby spinach
- Grated Parmesan for serving
Instructions
- Cook the pasta until al dente, then drain, reserving 1 1/2 cups pasta water.
- In a skillet, cook sun-dried tomatoes, garlic, and red pepper in tomato oil until fragrant.
- Add crushed tomatoes, sugar, and salt, then simmer until thickened.
- In a food processor or blender, combine ricotta, lemon zest, salt, and olive oil until smooth.
- Add pasta, reserved water, and spinach to the skillet, cooking until coated in sauce.
- Serve with dollops of ricotta and Parmesan on top. Enjoy!