Ricotta and Spinach Pasta |
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Prep Time: 2 Minutes Cook Time: 15 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Another Donna Hay easy weeknight meal - best eaten on the day of cooking though. Ingredients:
200 g rigatoni pasta |
200 g baby spinach leaves |
200 g ricotta cheese |
sea salt |
pepper |
lemon juice |
olive oil |
parmesan cheese, grated to serve |
Directions:
1. Cook rigatoni as instructed on packet, then drain.
2. Toss pasta with spinach and fetta.
3. Add salt, pepper, lemon juice and oil to taste.
4. Garnish with parmesan and serve.
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