YIELD: 4
TIME: 30 minutes

Creamy Lemon Ricotta Pasta

Ingredients
10oz linguine noodles
1 cup cooking water, reserved
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 cups finely shredded lacinato/dinosaur kale
2-3 tablespoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1 container Kite Hill Ricotta Alternative
toppings: parsley, black pepper, red pepper flakes
Method
Step 1.
Cook pasta according to package directions. Before draining, reserve 1 cup cooking water and set aside.
Step 2.
Prep other ingredients while water boils and pasta cooks.
Step 3.
Drain pasta and keep in colander. Let the pasta pot cool for 5 minutes.
Step 4.
Heat the pasta pot over medium-low and add the olive oil. Add the garlic and stir for about 1 minute, until just starting to brown. Add in the kale and cook for 2-3 minutes, stirring frequently. Add the lemon juice, zest, and salt. Stir together. Pour in about 1/2 cup of the reserved cooking water and stir to combine. Next, add in the ricotta and stir until fully combined and creamy.
Step 5.
Using a pasta server spoon (or your fingers), scoop about one serving of pasta and gently stir to combine in the sauce. Add incrementally until all pasta has been combined. Add more cooking water (we used about 3/4 cup total) to thin out if needed. Taste and add more salt or lemon juice if needed. Top as desired and serve immediately.
Step 6.
Recipe Notes:
To reheat: drizzle a teaspoon of water over 1 serving of the pasta and microwave or heat in a pan.

You can use 8oz of pasta for an extra creamy sauce or 12oz of pasta for a bit of a lighter sauce. If you use 12oz you might need the full cup of reserved cooking water.

This recipe uses:

Almond Milk Ricotta Alternative

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