Creamy Lemon Ricotta Pasta

• 75 g dry short pasta — Small dry enriched pasta
• 120 g ricotta — Whole-milk ricotta
• 100 g Greek yogurt — Plain nonfat Greek yogurt
• 80 g spinach — Raw baby spinach
• 16 g lemon juice — Fresh lemon juice
• 4 g garlic, grated — Raw garlic
• 0.6 g black pepper — Ground black pepper
• 6 g avocado oil — Avocado oil

Method

1. 1Cook the dry short pastaBoil the dry short pasta for 8 to 10 minutes, tasting at the lower bound.10 minLook for: The ingredients are fully prepared and ready for the next action.
2. 2Continue cooking the dry short pastaOnce tender with a firm center, scoop out 80 g cooking water and drain.Look for: The short pasta is tender with a firm center and no dry core.Safety: Drain boiling water away from your body.
3. 3Cook the spinachHeat the avocado oil in a wide skillet over medium. Cook the spinach for 5 minutes.5 minLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Keep the skillet handle inward.
4. 4Add all measured lemon juiceAdd all measured lemon juice, garlic, and black pepper, and stir for 30 seconds.30 secLook for: Lightly browned edges are visible on the tender spinach, and the aroma of lemon juice, garlic, and black pepper is pronounced.
5. 5Build the sauceReduce heat to low. Let the cooking surface reach the stated heat before adding the ingredients.Look for: The cooking surface or appliance is fully heated and ready for the next action.
6. 6Add the ricottaAdd the ricotta and Greek yogurt and 40 g reserved cooking water, and stir for 90 seconds until creamy.1 min 30 secLook for: The ricotta and Greek yogurt sauce is smooth and gently steaming without splitting.Safety: Keep dairy chilled until use and declare milk.
7. 7Finish off heatAdd the cooked short pasta, toss for 1 minute, remove from heat.1 minLook for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Rest for 1 minuteRest for 1 minute. If the sauce is too thick, add the remaining reserved cooking water 10 g at a time.1 minLook for: The ricotta and Greek yogurt sauce clings to the short pasta in a creamy layer without pooling.Safety: Refrigerate leftovers within 2 hours.