Lemon Ricotta Spinach Sauce-Annrms

[wilderness]

Lemon Ricotta Spinach Sauce-Annrms

Homemade ricotta using ½ gallon whole milk, 1 pint buttermilk, 1 glug white vinegar {Yield: ± 2 cups}
1 cup chopped spinach, squeezed dry

Dash nutmeg mixed into spinach

Mix ricotta and spinach. Reserve 1½ cups. Freeze remainder.
½ cup grated cheese – mix into ricotta mixture
Juice and zest of 1 (washed) lemon
1 tablespoon olive oil
1 small shallot, diced small
1 clove garlic, minced
Heat oil in sauté pan. Add shallot and cook until softened. Add garlic and cook until fragrant.
Add ricotta mixture and lemon peel. Set on warm
Cook ½ pound pasta al dente. Drain reserving ± 1 cup pasta water to use in sauce. Add lemon juice to pasta water. Slowly whisk warm pasta/lemon water into ricotta mixture. Whisk until smooth and saucy. (Didn't smooth out so I added a bit of milk to keep it moist.) Add salt & pepper, to taste. Add warm pasta to mixture. Toss to coat evenly. Garnish with red pepper flakes, more grated cheese, and minced parsley. Serve
Can also add halved cherry tomatoes, cooked mushrooms, and crumbled, cooked sausage, if desired.
Substitute white wine for lemon juice. Add 1 packet bouillon to reserved pasta water for extra flavor. 1 lemon = 2-3 tablespoons juice. Use to taste.
Reheat in microwave in 1 minute bursts until hot. ( Will use milk to rewarmed to keep moist.)
Will look for another recipe!!!