dinner · vegetarian
Lemon ricotta pasta
Penne coated in a creamy mix of ricotta, lemon and olive oil, with baby spinach wilted in.
- Time
- 20min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Cook the penne in salted water.
-
2
Drop in the baby spinach for the last minute, then save a cup of the pasta water and drain.
-
3
In a bowl, mix the ricotta with the lemon zest, half the lemon juice and the olive oil.
-
4
Return the penne and spinach to the pot off the heat, add the ricotta mixture and toss, loosening with splashes of the saved water.
