Lemony Ricotta, Spinach and Sundried Tomato Pasta is a lemony and cheesy pasta dish that’s sure to brighten any meal. It’s super simple to put together and makes a great main course or starter. Serve it with roast chicken or salmon to create a beautiful meal that’s ready in no time. Feel free to swap out the sundried tomatoes for green peas or roasted peppers to suit your taste.
Lemony Ricotta, Spinach and Sundried Tomato Pasta
Courses: Main Course
Prep: 10 mins
Cook: 20 mins
Serves 6
Ingredients:
- 300 g Farm Boy™ Spaghetti Artisan Pasta (500 g)
- 1/4 cup Spanish Extra Virgin Olive Oil divided
- 4 cloves garlic peeled, thinly sliced
- 1 pack Farm Boy™ Ricotta (400 g)
- 2/3 cup shredded Parmigiano Reggiano cheese divided
- zest and juice of one large lemon
- salt and black pepper to taste
- 3 cups fresh arugula or baby spinach
- 1/3 cup Farm Boy™ Sundried Tomatoes (212 ml) diced
Directions:
- Cook Farm Boy™ Spaghetti Artisan Pasta in plenty of salted boiling water according to package directions, but make sure it’s al dente. Save 1 cup of the pasta cooking water for the sauce. Drain pasta but don’t rinse it.
- While pasta cooks, make the sauce: In a large bowl, combine Farm Boy™ Ricotta Cheese, 2 Tbsp Farm Boy™ Extra Virgin Olive Oil, 1/2 cup Parmigiano cheese, zest and lemon juice, and salt and black pepper to taste.
- Meanwhile, in large skillet, heat remaining 2 Tbsp Farm Boy™ Extra Virgin Olive Oil over medium heat and cook garlic until soft and starting to get golden, about 2 minutes.
- Add ricotta mixture to skillet and stir in spinach and Farm Boy™ Sundried Tomatoes. Stir until spinach softens and add some of the reserved pasta water to create a smooth sauce. You will need about 1/4 cup or a bit more if sauce is too thick.
- Add salt to taste and serve immediately, garnished with more Parmigiano.
