Description
This creamy spinach pasta is a delightful blend of fresh spinach, creamy ricotta, and sharp parmesan, offering a rich and comforting meal that’s perfect for any occasion. The addition of lemon zest and juice brings a refreshing zing to the creamy sauce, while peas add a burst of color and sweetness.
Whether you’re preparing it for a weeknight dinner, a picnic, or a quick lunch, this dish is versatile, easy to make, and packed with flavors. Plus, it’s a great way to enjoy the goodness of spinach and ricotta in a pasta dish that feels both indulgent and light.
Ingredients
Units
Scale
- 200g pasta (penne, fusilli, or orecchiette), cooked al dente
- 125–150g ricotta cheese
- 30–50g parmesan cheese, finely grated
- Zest and juice of 1.5 lemons
- 2 tablespoons olive oil, plus extra for drizzling
- 1 clove garlic, grated
- Salt and pepper to taste
- 20g or a couple of large handfuls of baby spinach or rocket
- 30g peas
- Dried chili flakes or fresh red chili, finely diced (optional)
Instructions
- In a large saucepan, bring salted water to a boil and cook pasta until al dente.
- While pasta is cooking, prepare the sauce by mixing ricotta, parmesan, lemon zest and juice, olive oil, garlic, salt, and pepper until smooth and almost lump-free. If using spinach, blanch it during the last minute of cooking.
- Drain the pasta and drizzle with a little olive oil. Let it cool slightly before mixing it with the ricotta-lemon sauce.
- Add the spinach, peas, and optional chili, then stir to combine. Serve immediately or store in a tupperware for a picnic.
- Just before serving, drizzle with olive oil, sprinkle with cracked black pepper, and garnish with parmesan shavings.
- Prep Time: 10 minutes
- Cook Time: 12 minutes