This dish is bursting with fresh flavours from the lemon and greens, complemented by the creamy ricotta sauce. It's a relatively quick and straightforward dish to prepare, perfect for a weeknight meal or whenever you're short on time but still want something delicious and nutritious.
Serves: 3-4
INGREDIENTS:
- 250g pasta of your choice
- 1 large zucchini, grated
- Handful of spinach, chopped
- 250g ricotta cheese
- 1 lemon, zest and juice
- ½ cup pasta water
- Cracked black pepper, to taste
- Chilli oil, to drizzle (optional)
INSTRUCTIONS:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining the pasta, reserve about ½ cup of pasta water. Set aside.
- While the pasta is cooking, grate the zucchini and chop the spinach.
- In a small mixing bowl, combine the ricotta cheese, lemon zest, and lemon juice. Mix well until smooth and creamy. Season with cracked black pepper to taste.
- Once the pasta is cooked and drained, return it to the pot. Add the grated zucchini and chopped spinach to the pot with the hot pasta. Pour in the prepared ricotta sauce and reserved pasta water. Gently toss until well combined.
- Divide between serving plates. Drizzle with chilli oil for an extra kick of flavor, if desired.
This dish is not only quick and easy to prepare but also bursting with fresh flavors from the lemon and greens, complemented by the creamy ricotta sauce. It's perfect for a satisfying weeknight meal or a light lunch option.
