Spaghetti with Spinach, Peas, and Herbed Ricotta

 12 oz whole-milk ricotta (1 1/2 cups)

1/2 tsp grated lemon zest, plus 2 Tbsp fresh juice

2 Tbsp chopped fresh basil, plus whole leaves for serving

Kosher salt and freshly ground pepper

3 Tbsp extra- virgin olive oil, plus more for serving

1 sweet onion, such as Vidalia, thinly sliced (1 1/2 cups)

3 cloves garlic, thinly sliced

12 oz fresh spinach, tough stems removed, cut into 2 inch pieces (6 cups)

12 oz spaghetti noodles

1 cup fresh or frozen peas

 

1.  In a bowl, combine ricotta, lemon zest and juice, and basil; season with salt and pepper.   Heat oil in a large skillet over medium.  Add onion and garlic; cook, stirring, until softened, 6 to 8 minutes.  Add spinach; season generously and cook, stirring, until just wilted, about 2 minutes. 

2.  Meanwhile, cook pasta in a pot of salted boiling water 2 minutes less than per package instructions.  Add peas cook 1 minute more.  Reserve 1 cup pasta water; drain.  Add pasta, peas, and 3/4 cup ricotta mixture to skillet.

3.  Reduce heat to low and stir, adding enough reserved pasta water to create a silky sauce; season to taste.  To serve, dollop pasta with remaining ricotta mixture, drizzle with more oil, and sprinkle with basil leaves.

Serves 4

Recipe: Martha Stewart