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Lemon Ricotta Pasta
Info
This vibrant spaghetti dish combines zesty lemon, fresh spinach, and creamy ricotta for a refreshing and flavourful meal that's both light and satisfying.
Ingredients
Method
Ingredients
- 225g spaghetti
- 250g ricotta
- 200g baby spinach, washed
- 40g grated Parmesan
- 1 lemons, zest and juice
- More lemon, to serve
- 2 tbsp extra virgin olive oil
- 1 tsp Bart garlic paste
- 1 tsp mixed herbs
- Salt and pepper, to taste
- Bart red pepper flakes, to serve, optional
Method
- Bring a large pot of water to the boil. Cook the spaghetti until al dente. 1 minute before it’s ready, reserve half a cup of the water. Add the spinach into the water. Drain.
- Meanwhile, in a medium bowl mix together the ricotta, 1 tbsp of the olive oil, the grated Parmesan, garlic paste, lemon juice and zest, mixed herbs, salt, and pepper.
- Add the pasta and spinach back into the pot along with the ricotta sauce and a splash of pasta water. Mix until well coated in the sauce, adding more pasta water if necessary.
- Divide into 2-3 bowls and drizzle with the remaining olive oil. Serve with the lemon wedges, sprinkle over some chilli flakes, if using, and a little extra Parmesan.
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