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Ricotta & Spinach Rigatoni with Fried Zucchini
Serves 1
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Ricotta & Spinach Rigatoni with Fried Zucchini
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Serves 1
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Directions
1
Heat avocado oil in a pan over medium heat.
2
Add zucchini slices and fry until golden on both sides.
3
Set aside on a paper towel-lined plate.
4
Bring a large pot of water to a boil.
5
Add 1/2 tablespoon salt and cook pasta until just under al dente (about 2 minutes less than package instructions).
6
In a bowl, mix ricotta, salt, lemon zest, Parmesan, black pepper, and 2 tbsp pasta water until smooth.
7
In a large pan over medium heat, spray avocado oil and sauté garlic for 30 seconds.
8
Add spinach and 2 tbsp pasta water, and cook for 1-2 minutes until wilted and most of the water has evaporated.
9
Add cooked pasta, ricotta mixture, and grated Parmesan.
10
Stir in 4 tbsp pasta water and cook until the sauce is creamy and pasta is done.
11
Serve hot.
12
Top with crispy zucchini, a drizzle of olive oil, black pepper (if using), and extra Parmesan.
Ingredients
15 oz ricotta
3 tbsp grated Parmesan
1 lemon, zest of
1 tsp black pepper
2 tbsp pasta water
0.5 lb rigatoni
3 sprays Chosen Foods Avocado Oil Cooking Spray
2 garlic cloves, minced
2 cups spinach, roughly chopped
0.25 cup grated Parmesan
1 cup pasta water
Salt, to taste
2 zucchini, thinly sliced
Chosen Foods Avocado Oil, for frying
Drizzle of extra virgin olive oil
Extra grated Parmesan
Freshly ground black pepper
Equipment
pan
paper towel-lined plate
large pot
bowl
food processor (optional)
hand mixer (optional)
Tips
For a silkier texture, blend the ricotta mixture using a food processor or hand mixer.
Add more pasta water if needed to loosen the sauce.
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