One Pot Lemon Ricotta Pasta
Servings: 2 servings
Ingredients
- 160 g Pasta
- 250 g Ricotta, full fat
- 70 g Baby spinach, roughly chopped
- 50 g Grated parmesan
- 1 Lemon, juice and zest
- 1 garlic clove, grated
- 1 tbp Olive oil
- salt and pepper to taste
Instructions
- Boil Pasta & Spinach: Boil pasta according to package instructions. About 2 minutes before al dente, set about 100ml pasta water to the side, then add the chopped spinach to the pot to boil. Drain once cooked and put it back to the pot.
- Sauce: While the pasta cooks, combine ricotta cheese, lemon juice and zest, garlic, olive oil, salt and pepper in a bowl. Mix well, then add a bit of pasta water to get your desired texture.
- Combine: Pour the sauce over the drained pasta and spinach and mix well. Garnish with more parmesan and a squeeze of lemon.