Lemon Ricotta Pasta with Spinach and Garlic
A light, creamy pasta made with ricotta, lemon and spinach – quick, fresh, and perfect for a midweek dinner.
Ingredients
- 180 g pasta fusilli, penne or spaghetti all work
- 1 tbsp olive oil
- 2 garlic cloves finely chopped
- 100 g fresh spinach
- 150 g ricotta cheese
- Zest and juice of 1 lemon
- 30 g Parmesan grated (plus extra to serve)
- Salt and black pepper to taste
Instructions
- Meanwhile, heat the olive oil in a non-stick frying pan and gently cook the garlic for 1–2 minutes until fragrant but not browned.
- Add the spinach and cook for 2–3 minutes until wilted.
- Turn off the heat and stir in the ricotta, lemon zest, juice, and Parmesan. Add a splash of pasta water to loosen the sauce.
- Toss the drained pasta into the pan and mix with tongs until coated in the sauce, adding more pasta water if needed. Season to taste.
- Serve with extra Parmesan and cracked black pepper.