Easy pasta with ricotta and lemon

(from Elyce123’s recipe box)

Source: delicious. September 2004

Cook time: 15 minutes
Serves 2 people

Categories: September

Ingredients

  • 250g thin spaghetti
  • 4 tbsp fresh ricotta
  • knob unsalted butter
  • 3 tbsp chopped fresh flatleaf parsley
  • 2 tsp grated zest and juice of 1 organic unwaxed lemon
  • fresh nutmeg, grated
  • few handfuls raw spinach

Directions

  1. Cook the spaghetti in lightly salted boiling water, according to packet instructions. Drain well, but reserve 6 tablespoons of the water. Tip the drained pasta back into the saucepan.

  2. Mix the ricotta with the reserved cooking water, add to the pasta with the butter and the spinach and toss together.

  3. Stir in the parsley, lemon zest and juice. Season to taste with lots of black pepper, a little salt and a small pinch of nutmeg. Serve straightaway.

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