8 oz Pasta of choice (such as Linguine) 1 cup whole-milk Ricotta
8 oz fresh Baby Spinach, washed
1/3 cup grated Parmesan Cheese, plus extra to serve
1 Lemon, zest and juice
3 Lemon Wedges, to serve (optional)
1 Tbsp extra virgin Olive Oil, plus extra for drizzling
1 Garlic Clove, grated or pressed
Salt and Black Pepper, to taste
Instructions:
Preheat your Claypot Oven on Pasta Mode.
Add Pasta and fill with just enough water to cover. Add Olive Oil and Salt, then flatten Pasta evenly in the Claypot. Cover with lid.
While Pasta cooks, combine Ricotta, Parmesan, Lemon Zest, Lemon Juice, and Garlic. Season with about 1/4 tsp each of Salt and Black Pepper.
Just before Pasta reaches al dente, place Spinach in the Claypot to wilt.
Once Pasta is al dente with some residual water, add Ricotta mixture. Stir until smooth and creamy.
Serve immediately with Parmesan, a drizzle of Olive Oil, and Lemon Wedges. (Optional: add Red Pepper Flakes for heat.)
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