Creamy Sun-Dried Tomato Pasta

By Leite's Culinaria

Ingredients

1 1/4 teaspoons kosher salt (divided, plus more for the pasta water)
12 ounces rigatoni
1 cup whole milk ricotta
1/2 teaspoon lemon zest (preferably organic)
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
6 garlic cloves (sliced)
1/2 cup sun-dried tomatoes in oil (drained, rinsed, and finely chopped)
Red pepper flakes
5 cups fresh baby spinach
Grated Parmesan cheese (for serving)

Prep Time10mins
Cook Time20mins
Servings4

Instructions

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package directions. Drain, reserving 1/2 cup of the pasta water.

While the pasta cooks, in a small bowl, stir together the ricotta, lemon zest, 1 teaspoon of the salt, and the pepper.

In a large skillet over medium heat, warm the oil. Add the garlic and cook until fragrant, 1 minute. Stir in the chopped sun-dried tomatoes, 2 generous pinches of pepper flakes, the spinach, and the remaining 1/4 teaspoon salt. Cook until the spinach is wilted, 3 to 4 minutes.

Add the cooked pasta and toss for 2 minutes to warm through.

Transfer the pasta to a serving bowl and add the ricotta mixture, along with 2 tablespoons of the reserved pasta water. Toss until the pasta is well coated. (If the sauce is too thick, add more water, 1 tablespoon at a time.)

Serve immediately with grated Parmesan on the side.