Spinach and Ricotta Pasta
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.
Prep
5m
Cook
15m
Diff.
Eas
Serves
2
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Ingredients
Pasta, dry, enriched
penne or rigatoni
Cheese, ricotta, whole milk
full fat
Spinach, raw
3 large handfuls
Garlic, raw
2 cloves
Lemon juice, raw
zest and juice of 1 lemon
Cheese, parmesan, grated
to serve
Oil, olive, extra light
2 tablespoons
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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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