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Easy Lemon Ricotta Pasta & Spinach
Ingredients
  • 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
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