Ingredients
- 220gr. pasta of your choice
- 1 cups tea ricotta cheese
- 230 gr. fresh baby spinach, washed
- 1/3 cup teaspoon grated parmesan, plus extra for serving
- Grate and juice of 1 lemon
- 3 lemon slices, for serving (optional)
- 1 tbsp extra virgin olive oil, plus extra for garnish
- 1 clove garlic, finely chopped or melted
- Salt and black pepper
Implementation
step 1
Boil the pasta according to the instructions on the package until they become al dente.
step 2
In a medium bowl, combine the ricotta with the olive oil, parmesan, garlic, zest and lemon juice.
step 3
Season with salt and pepper with 1/4 teaspoon salt and a good pinch of pepper. Stir until smooth, try and make sure you are happy with the seasoning.
step 4
At the last minute of the pasta cooking time, keep 1/2 cup of their water and then add the spinach to the pot. Mix well and push the leaves down to immerse them in water.
step 5
After 1 minute strain and return the pasta and spinach to the pot.
step 6
Add the ricotta sauce and some of the retained water. Mix well to evenly coat the pasta with the sauce. If necessary, add more water to get a smooth and creamy sauce.
step 7
Serve immediately and garnish with grated Parmesan, a little extra virgin olive oil and lemon slices (optional).