Homemade Spinach Ricotta Tagliatelle Recipe: Step-by-Step Instructions for a Silky, Flavorful Sauce

Simple ingredients and a quick sauce make this spinach ricotta tagliatelle a dependable dinner for four.

Ingredients

• 400 g tagliatelle
• salt, for the pasta water
• 250 g ricotta
• 200 g baby spinach
• 2 garlic cloves, minced
• 2 tbsp olive oil
• zest of 1 lemon
• a pinch of nutmeg

Instructions

1. Boil the tagliatelle in well-salted water until al dente. Reserve 1 cup of pasta water, then drain.
2. Wilt the spinach with the garlic in the oil for 2 minutes.
3. Stir in the ricotta, lemon zest, nutmeg, and a ladle of pasta water.
4. Toss with the pasta until creamy.
5. Taste, adjust the seasoning, and serve right away.

Tips

• Save a cup of pasta water. The starch helps the sauce cling.
• Pull the pasta a minute early if you plan to finish it in the sauce.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat with a splash of water.

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