20 minEasy

20 minServes 2Easy

Spinach and Ricotta Pasta

Name: Spinach and Ricotta Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Ingredients: 200 g Cheese, ricotta, whole milk; 8 g Garlic, raw; 40 g Cheese, parmesan, grated, refrigerated; 200 g Pasta & sauce, dry mix, assorted flavours, prepared with water, milk & butter, boiled; 150 g Mustard spinach, (tendergreen), raw; 30 g Lemons, raw, without peel; 20 g Oil, olive, extra virgin

Pasta tossed with creamy ricotta, wilted spinach, garlic and lemon. A quick, comforting vegetarian dinner that feels indulgent but comes together in the time it takes to cook the pasta.

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Prep

Cook

15m

Diff.

Eas

Serves

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Ingredients

Cheese, ricotta, whole milk

full fat

200 g

Garlic, raw

2 cloves

8 g

Cheese, parmesan, grated, refrigerated

to serve

40 g

Pasta & sauce, dry mix, assorted flavours, prepared with water, milk & butter, boiled

penne or rigatoni

200 g

Mustard spinach, (tendergreen), raw

3 large handfuls

150 g

Lemons, raw, without peel

zest and juice of 1 lemon

30 g

Oil, olive, extra virgin

2 tablespoons

20 g

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Instructions

Cook the pasta in well-salted boiling water until al dente. Reserve ½ cup pasta water before draining.

While the pasta cooks, heat olive oil in a large pan. Add the garlic and cook for 30 seconds.

Add the spinach in batches and stir until wilted. Season with salt and pepper.

Add the ricotta to the spinach and stir to combine. Add a splash of pasta water to loosen.

Add the drained pasta to the pan and toss everything together. Add more pasta water as needed for a creamy consistency.

Stir in the lemon zest and lemon juice.

Serve with grated parmesan and extra black pepper.

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