Whipped Ricotta Pasta
Be honest, you're the type to eat spoonfuls of ricotta out of the container...or is it just us? Whipped Ricotta Pasta is the perfect balance of creamy and tomato-y pasta, ready in just 30 minutes!
- Kosher salt
- 12 oz. rigatoni
- 1 (8.5-oz.) jar julienned oil-packed sun-dried tomatoes, 3 tbsp. oil reserved, drained
- 4 cloves garlic, thinly sliced
- ½ tsp. crushed red pepper flakes
- 1 (28-oz.) can crushed tomatoes
- ¾ tsp. granulated sugar
- 1 (15-oz.) container whole-milk ricotta
- ½ tsp. finely grated lemon zest
- 2 tbsp. extra-virgin olive oil
- 1 (5-oz.) package baby spinach
- Grated Parmesan, for serving
- In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente, 2 to 3 minutes less than package instructions. Reserve 1½ cups pasta water and drain pasta.
- Meanwhile, in a large, high-sided skillet over medium-high heat, heat tomato oil. Cook sun-dried tomatoes, garlic, and red pepper, stirring frequently, until garlic is fragrant and light golden, about 3 minutes. Add crushed tomatoes, granulated sugar, and ½ teaspoon salt and bring to a boil. Reduce heat to low and very gently simmer, stirring occasionally, until slightly thickened and flavors have melded, about 15 minutes.
- Meanwhile, in a food processor or blender, combine ricotta, lemon zest, and ½ teaspoon salt. With the motor running, drizzle in olive oil and process on high speed until ricotta is smooth and creamy, about 2 minutes.
- Add pasta plus 1 cup reserved pasta water to skillet. Increase heat to medium high, add spinach, and cook, stirring and adding more pasta water if needed, until pasta is coated in sauce and spinach is just wilted.
- Spoon some ricotta mixture into bottom of bowls or a serving bowl. Top with pasta and dollop with more ricotta mixture. Sprinkle with Parmesan.
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