Creamy Lemon Ricotta Pasta

Creamy lemon ricotta pasta is a super easy vegetarian pasta recipe that only takes 20 minutes to make. It's a fresh veggie pasta that's perfect for lunch or even a light dinner. The lemon zest and juice make it extra zingy, and the pinenuts give this pasta just the right amount of crunchiness.

📝 Ingredients

• 250 g (1/2 lb) pasta
• 1 tablespoon extra virgin olive oil
• 1 medium shallot, diced
• 100 g (3 cups) fresh baby spinach
• 250 g (1 cup) ricotta
• 1 large lemon, juice and zest
• Rocket salad (arugula), one handful
• 25 g (1/4 cup) pine nuts, toasted (optional)
• Freshly ground black pepper

👨‍🍳 Instructions

1. 1Bring a pot of water to boil and salt it generously. Boil the pasta 1 minute less than the instructions on the package. Reserve 2-3 cups of pasta water before draining.
2. 2Meanwhile, heat the olive oil into a large pan and fry the shallot for 1-2 minutes until it softens. Add the baby spinach to the pan and cook it for 2-3 minutes until it wilts.
3. 3Lower the heat and add the ricotta to the pan and break it down with a spoon. Add a bit of pasta water and stir until the ricotta melts and becomes creamy. Add more pasta water as needed while you do this. The sauce will be quite watery at this point but don't allow it to reach a simmering point.
4. 4Transfer the pasta to the pan and stir well to incorporate the sauce. The ricotta sauce will thicken as the pasta absorbs the liquid. Add the lemon zest, lemon juice, rocket and pine nuts (if using). Season to taste and serve topped with extra rocket, pine nuts, and lemon zest if you like.