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.

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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.

1. Before draining, reserve 1⁄2 cup of the pasta water.

2. 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.

3. Add the spinach and broth. Cover and cook on medium heat for 3 to 5 minutes, until the spinach wilts.

4. 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.

5. 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.

6. 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.

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