Name: Lemon Ricotta Pasta
Total time: 20 min
Yield: 4 servings
Ingredients: 300 g dried fusilli (10–12 minute cooking time); 100 g baby spinach; 1 tsp salt, for the pasta water; 250 g ricotta; 50 g Parmesan, finely grated; 1 lemon, zest and 2 tbsp juice; 1 tbsp olive oil; ¼ tsp black pepper; 150 ml reserved pasta water, plus more if needed

Everything you need

Ingredients

Batch size

Choose a batch size above. Portion to your appetite.

Pasta

300 g dried fusilli (10–12 minute cooking time)100 g baby spinach1 tsp salt, for the pasta water

Lemon ricotta sauce

250 g ricotta50 g Parmesan, finely grated1 lemon, zest and 2 tbsp juice1 tbsp olive oil¼ tsp black pepper150 ml reserved pasta water, plus more if needed

Contains wheat and milk. Check pasta for egg.

Let’s cook

Make it tonight.

Boil the pasta
Bring a large pan of water to a boil; use a kettle to speed this up. Add salt and fusilli. Cook for 10–12 minutes, or until just tender.
Mix the sauce
Meanwhile, mix ricotta, Parmesan, lemon zest, 2 tbsp lemon juice, olive oil and pepper in a large bowl.
Wilt the spinach
Add spinach to the pasta for the final 30 seconds. Scoop out at least 250 ml pasta water, then drain.
Toss off the heat
Return pasta and spinach to the warm pan with the heat off. Add ricotta mixture and 150 ml reserved water. Toss until creamy; add more water a splash at a time if needed.
Serve immediately
Divide between four bowls while hot. The sauce thickens as it stands, so loosen with a little extra pasta water before serving if needed.

Make it yours.

Choose your pasta

Use another short pasta with a 10–12 minute cooking time. Check the packet so dinner stays quick.

Keep it creamy

Mix the ricotta sauce off the heat. A little starchy pasta water makes it glossy without cream.

Save some for later

Refrigerate cooled leftovers within 2 hours and use within 2 days. Reheat gently with a splash of water until steaming hot.

Equipment

Kettle, large saucepan, colander, mixing bowl, grater and measuring jug..

A note on the nutrition

The recipe, in pictures.

Complete ingredient quantities for Lemon Ricotta Pasta

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Lemon Ricotta Pasta

Ingredients

Pasta

Lemon ricotta sauce

Make it tonight.

Boil the pasta

Mix the sauce

Wilt the spinach

Toss off the heat

Serve immediately

Make it yours.

The recipe, in pictures.

Keep a good thing going.

Garlic Butter Mushroom Toasts

Peanut Tofu Noodles

A little less “what’s for dinner?”