Spinach and Ricotta Pasta

Name: Spinach and Ricotta Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 400g penne or fusilli; 500g fresh spinach, wilted; 250g ricotta; 50g parmesan, grated; 3 cloves garlic, minced; 3 tbsp olive oil; zest and juice of 1 lemon; salt, pepper and nutmeg to taste; extra parmesan to serve

A simple, creamy Australian-style pasta tossed with wilted spinach, ricotta and a bright squeeze of lemon.

Total time

25 min

Prep

10 min

Cook

15 min

Difficulty

easy

Cuisine

Australian

vegetarian

Ingredients

400gpenne or fusilli

500gfresh spinach, wilted

250gricotta

50gparmesan, grated

3 clovesgarlic, minced

3 tbspolive oil

zest and juice of 1lemon

salt, pepper and nutmegto taste

extra parmesanto serve

Instructions

Cook pasta al dente. Reserve 1 cup pasta water.

Sauté garlic in oil. Add spinach and wilt.

Mix ricotta with parmesan, lemon zest and juice. Season.

Toss pasta with spinach, ricotta mixture and pasta water.

Serve with extra parmesan.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

289

Protein

15.7g

Fat

22.5g

Carbs

Fiber

3.2g

Sodium

343mg

Reviews

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★★★★★

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