Zesty lemon ricotta pasta with spinach, grated parmesan and fresh basil that makes for a delicious meal with simple ingredients, minimal effort and ready in less than 15 minutes.
1. In a large pot of boiling water cook the pasta until al dente. Once the pasta is done make sure to reserve 1/2 cup pasta water. Meanwhile make the ricotta sauce.
2. In a pan over medium heat place the olive oil and add in the diced onion, cook for 1-2 minutes or until softened and translucent. Add in the minced garlic and spinach and cook on low heat for a further 3-4 minutes or until the spinach has wilted. Season with some salt & pepper.
3. Add the ricotta to the pan along with the lemon zest and lemon juice and 1/2 cup of reserved pasta water. Add just half the Parmesan t0 the pan and stir all together for 5-6 minutes on low heat.
3. Add the pasta to the pan and mix into the sauce. Serve with more parmesan, salt & pepper and some fresh basil leaves.
0 servings