Spaghetti with Spinach Peas and Herbed Ricotta
Ingredients
- 12 ounces whole-milk ricotta (1 ½ cups)
- ½ teaspoon grated lemon zest, plus 2 tablespoons fresh juice
- 2 tablespoons chopped fresh basil, plus whole leaves for serving
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 1 sweet onion, such as Vidalia, thinly sliced (1 ½ cups)
- 3 cloves garlic, thinly sliced
- 12 ounces fresh spinach, tough stems removed, cut into 2-inch pieces (6 cups)
- 12 ounces spaghetti
- 1 cup fresh or frozen peas
Instructions
Spaghetti with Spinach, Peas, and Herbed Ricotta serves 4 original recipe by Martha Stewart.
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