Some of the best meals have the fewest ingredients. The classic combination of spinach, ricotta, lemon and black pepper is so simple but so satisfying.
Ingredients
Serves 1
2 handfuls of fresh spinach (or 2 balls of frozen)
100g ricotta
1/2 lemon rind and juice
75g pasta
100g ricotta
1/2 lemon rind and juice
75g pasta
Instructions
- Add the pasta to boiling salted water.
- Grate the lemon rind into a bowl and combine with the ricotta, some good cracks of black pepper and a pinch of salt.
- Heat up a pan, add a little oil and wilt the spinach.
- When the pasta is cooked add to the pan with a splash of pasta water and the ricotta mixture.
- Cook for a couple of minutes to get a lovely thick sauce.
- Serve with more lemon squeezed over and more black pepper.
Key Tip
Keep squeezing lemon and cracking pepper over this as you eat to make the most out of every bite.
Suggestions for leftovers
Any extra spinach goes great in this veggie sausage stew, or in a curry.
