Strawberry Spaghetti with Ricotta and Lemon
Today's lunch at the Saucery we're cooking up a tasty plate of spaghetti with our seasonal Strawberry Marinara and fresh ricotta and lemon. We always recommend pairing our Strawberry Marinara with a tangy cheese and never a sharp one. The lemon zest adds a fresh zippiness that you will not regret adding to this very unusual mix.
SERVES 4
MADE WITH STRAWBERRY MARINARA
INGREDIENTS
1 jar Strawberry Marinara
1 pound spaghetti
1/2 pint fresh strawberries, sliced for garnish
1 cup fresh ricotta
zest of one whole lemon
1/4 cup pasta water
Photos + Styling by City Saucery
PREPARATION
Over medium heat, bring a medium pot of well-salted water to a boil. Add the spaghetti and cook according the packages instructions. You want to get it al dente in texture.
As the pasta cooks, get a large bowl and add the ricotta and whip until creamy. (add some water to the bowl if your ricotta is a bit stubborn.) Zest the whole lemon into the ricotta mix and continue mixing.
Once the pasta reaches al dente, add the spaghetti, with tongs, to the pan of sauce and mix together and continue cooking. The spaghetti will absorb the sauce and ricotta as it cooks in the pan. Don’t overcook, it need about 2-3 minutes tops.
Plate the spaghetti and garnish with fresh strawberry slices.
