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Sumac and Ricotta Spaghetti

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Sumac and Ricotta Spaghetti

with spinach and grana padano cheese

Informations supplémentaires
25 min. | 877 kcal | easy | Express, Vegetarian | Printable version
1. Cook the pasta Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes. Reserve about 1 cup of the pasta cooking water. About 30 seconds before the pasta are cooked, add the spinach. Drain and reserve.
2. Setup Zest the lemon and cut it in half. Chop the garlic and the onion. Separate the mint leaves from the stems.
3. Make the grana padano mixture In a bowl, combine the grana padano, the lemon zest, the garlic, the lemon juice, the sumac and 60 2P | 80 3P ml of olive oil. Mix well and season with salt and pepper.
4. Assemble In a pan over medium-high heat, add a drizzle of olive oil. Add the onions and cook for 3-4 minutes. Lower the heat to minimum, add the pasta, the spinach, the grana padano mixture and the ricotta cheese. Mix well and add a little of the pasta cooking water.
5. Plate your dish Serve the pasta and garnish with the mint leaves. Bon appétit!
180gSpaghetti
100gBaby Spinach
1unitLemon
80mlRicotta Cheese
60gGrana Padano Cheese
1unitYellow Onion(s)
1unitGarlic Clove(s)
10mlSumac
1unitFresh Mint
What you need Pot, strainer, bowl, pan.
877 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 94g
31%
fat 43g
66%
cholesterol 47mg
16%
fiber 6g
24%
protein 29g
saturated 12g
60%
sodium 636mg
27%
sugar 11g
trans 0g