Lemon and Ricotta Spaghetti
Lemon and Ricotta Spaghetti is a very special and easy dish. I usually make my pasta sauces with a tomato base but I sometimes like to indulge with a Ricotta base which creates a very creamy sauce. The lemon zest in this recipe really gives this pasta a lot of character and even though it’s a very autumnal dish, you will be reminded of summer once you taste it.
I decided to also add some spinach to this pasta as the flavours really blend well and because spinach is always good for you :)
This is one of the easiest dishes you can make, especially because the sauce is a no-cook sauce, it’s all about adding the ingredients together in a bowl and mixing them together - the trick is adding a bit of cooking water to the sauce in order to give it extra creaminess.
Prep Time: 25 Minutes
Cooking Time: 10 Minutes
Ingredients for 2:
Ricotta - 250 g
Parmesan - 150 g
Lemon - 1
Spaghetti - 200 g
Spinach - 150 g
Olive Oil
Salt & Pepper
How to:
This is one of the easiest pasta dishes you can make as you will be working with a no-cook sauce.
Bring some water to boil, add salt and cook your spaghettis for 10 Minutes (or the time that it says on the instructions)
In a bowl combine the ricotta, grated parmesan, zest from the lemon, salt & pepper.
Mix everything together until you get a nice homogenous sauce, taste it and see if you need more salt or parmesan.
Once your pasta has been cooking for around 5 to 7 minutes take two table spoons of cooking water and also add them to the ricotta sauce you have been working on.
At the last minute of cooking, take your spinach and add it to the pasta so that it boils for 1 Minute all together.
Drain the pasta and spinach and toss it in the bowl with the ricotta sauce.
Voilà already done :)