Ricotta & Spinach Rigatoni with Fried Zucchini This pasta is a signature dish in my home this season. The creamy, lemony ricotta sauce pairs perfectly with vibrant green spinach. Crispy fried zucchini adds texture and another layer of flavor - and to elevate it even more, I used avocado oil and spray by @Chosen Foods Ingredients For the Ricotta Mixture: 15 oz ricotta 3 tbsp grated Parmesan Zest of 1 lemon 1 tsp black pepper 2 tbsp pasta water 1/2 lb rigatoni 3 sprays Chosen Foods Avocado Oil Cooking Spray 2 garlic cloves, minced 2 cups spinach, roughly chopped 1/4 cup grated Parmesan 1 cup pasta water (you might not need all of it) Salt, to taste For the fried zucchini: 2 zucchini, thinly sliced Chosen Foods Avocado Oil, for frying For Serving: Drizzle of extra virgin olive oil Extra grated Parmesan Freshly ground black pepper (optional) Instructions Heat avocado oil in a pan over medium heat. Add zucchini slices and fry until golden on both sides. Set aside on a paper towel-lined plate. Bring a large pot of water to a boil. Add 1/2 tablespoon salt and cook pasta until just under al dente (about 2 minutes less than package instructions). In a bowl, mix ricotta, salt, lemon zest, Parmesan, black pepper, and 2 tbsp pasta water until smooth. (For a silkier texture, blend using a food processor or hand mixer.) In a large pan over medium heat, spray avocado oil and sauté garlic for 30 seconds. Add spinach and 2 tbsp pasta water, and cook for 1-2 minutes until wilted and most of the water has evaporated. Add cooked pasta, ricotta mixture, and grated Parmesan. Stir in 4 tbsp pasta water and cook until the sauce is creamy and pasta is done. Add more pasta water if needed to loosen the sauce. Serve hot. Top with crispy zucchini, a drizzle of olive oil, black pepper (if using), and extra Parmesan.
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