Spinach and Ricotta Linguine Recipe
Plant Love Kitchen
A creamy and light pasta, perfect for spring.
Marisa Moore’s much awaited National Geographic cookbook, Plant Love Kitchen, is out this April and we are so excited!
Marisa champions plant-forward eating which emphasises but is not limited to plant-based foods. Sometimes, we feel the pressure to be completely vegan or vegetarian which makes it harder to make small dietary changes whereas a plant-forward diet means you can enjoy meat, eggs and dairy when you want.
Marisa says, “I like to think of plant-forward as less a diet and more a way of thinking. It shines a light on plants and allows you to put them first. Plant-forward is a mindset shift that puts plants at the center of the plate, versus off to the side; it also doesn’t require you to completely give up anything else.”
Marisa gives us a sneak peek into her book by sharing one of her star recipes. This fresh and creamy pasta recipe is a perfect winter to spring dish.
Marisa Moore is an award-winning registered dietitian nutritionist in Atlanta, Georgia with a background in
clinical nutrition, wellness, and the food industry.
Moore worked as an outpatient dietitian in diabetes education, was the corporate nutritionist in research and development for a national restaurant chain, and managed the employee worksite nutrition program at the U.S. Centers for Disease Control and Prevention (CDC), a space dedicated to investigation and experimentation into new ingredients and techniques.
Prep: 10 Minutes
Cook: 20 Minutes
Serves: 4
Ingredients
1 pound linguine
3 garlic cloves, peeled and smashed
1⁄4 to 1⁄2 teaspoon red
pepper flakes (depending on heat preference)
2 tablespoons extra-virgin
olive oil, plus more for topping
1 pound fresh spinach
2 tablespoons broth (choose your favorite)
1⁄2 lemon, zested and juiced
1/3 cup ricotta cheese (or vegan ricotta), plus more for topping
1⁄2 teaspoon salt
1⁄4 teaspoon freshly cracked
black pepper, plus more for topping
1⁄4 cup toasted walnuts
“Vegetable sauces are an easy way to incorporate more nutrition into any meal—especially pasta. This garlicky, creamy spinach sauce gives pesto-meets- Alfredo vibes. The dollops of ricotta, toasted walnuts, and olive oil deliver an elegant, restaurant-worthy finish packed with flavor. Spinach is at its best in the spring, but this simple dish can be served at any time of the year. ” - Marisa Moore.
Before draining, reserve 1⁄2 cup of the pasta water.
In a large skillet, sauté the garlic and red pepper flakes in the olive oil over medium heat for 1 to 2 minutes, until fragrant but not brown.
Add the spinach and broth. Cover and cook on medium heat for 3 to 5 minutes, until the spinach wilts.
Transfer the mixture, including all the liquid remaining in the skillet, to a heat-safe blender. Add 1⁄4 cup of the reserved pasta water, the lemon juice, ricotta, salt, and black pepper. Blend until smooth and creamy, adding more reserved pasta water, 1 tablespoon at a time,
if needed to reach desired texture.
Add the sauce back to the skillet and heat over medium, stirring frequently, until hot. Add the hot pasta and lemon zest (reserving 1⁄4 to 1⁄2 teaspoon for topping). Toss to coat.
Serve warm topped with dollops of ricotta, toasted walnuts, the reserved lemon zest, a drizzle of olive oil, and freshly cracked black pepper.
Marisa’s special tips:
Spinach is rich in carotenoids, and eating it with a fat like olive oil helps you absorb more of those powerful immune boosters.
Serve this dish soon after blending the sauce. As it sits, the spinach sauce will start to oxidize and the bright green color will start to brown.
Add cooked white beans, chicken, or salmon for more protein.
Make it vegan: Swap vegan ricotta and vegetable broth. Because almond ricotta tends to have a drier texture, you may need to add more pasta water to achieve a smooth sauce.