DinnerPastaVegetarian
Lemon ricotta and spinach pasta
What you’ll need
Ingredients
- 200 g rigatoni
- 2 cups baby spinach, sliced or chopped
- 75 g ricotta, crumbled or grated
- 1 tablespoon olive oil
- Zest of 1 lemon
- Salt and black pepper, to taste
- 120 ml reserved pasta water
Let’s get cooking
Instructions
- Cook the rigatoni in salted boiling water until al dente. Reserve 120 ml of the cooking water, then drain.
- Meanwhile, warm the olive oil in a wide pan and cook the baby spinach until tender. Add the seasoning ingredients and stir briefly.
- Add the pasta and a splash of pasta water. Fold in the ricotta, season to taste, and serve warm.
Around the table
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