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
1. 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.
2. 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.
3. 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.
4. 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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