This light and zesty lemon ricotta pasta with spinach makes a delish weeknight meal ready in less than 15 minutes. Simple, fresh ingredients, delicious flavor, and minimal effort.
Ingredients
1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli…)
1 cup (9oz/250 grams) whole-milk ricotta
8 oz (230 grams) fresh baby spinach, washed
1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
1 unwaxed lemon, zest and juice
3 lemon wedges, to serve (optional)
1 Tbsp extra virgin olive oil, plus extra for drizzling
1 garlic clove, grated or pressed
salt and black pepper, to taste
Instructions
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