Recipe: Ricotta & spinach pasta
- 4 oz. (125 g) fresh ricotta cheese
- 7 oz. (200 g) cooked warm, short pasta
- Baby spinach leaves
- Lemon juice
- Extra-virgin olive oil
- Pinch sea salt
- Pinch of basil
- 1 tsp. cracked black pepper
- Parmesan cheese
Add fresh ricotta to cooked warm short pasta. Toss with baby spinach leaves, lemon juice, extra-virgin olive oil, cracked black pepper, sea salt and basil. Serve with grated Parmesan.
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