Easy Lemon Ricotta Pasta & Spinach

theclevermeal.com

Sharon

½ lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli...)

1 cup (9oz/250 grams) whole-milk ricotta

8 oz (230 grams) fresh baby spinach, washed

⅓ cup (35 grams) grated Parmesan cheese, plus extra to serve

1 unwaxed lemon, zest and juice

3 lemon wedges, to serve (optional)

1 Tbsp extra virgin olive oil, plus extra for drizzling

1 garlic clove, grated or pressed

salt and black pepper, to taste

Directions at theclevermeal.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer