Ricotta and Spinach Pasta
"Another Donna Hay easy weeknight meal - best eaten on the day of cooking though."
- Ready In:
- 17mins
- Ingredients:
- 8
- Serves:
-
4
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
- Cook rigatoni as instructed on packet, then drain.
- Toss pasta with spinach and fetta.
- Add salt, pepper, lemon juice and oil to taste.
- Garnish with parmesan and serve.
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RECIPE SUBMITTED BY
KingstonNormans
Australia
<p>Contented folk from a small city who love each other more than the food they eat - but love tempting each other with different finds from food sites/magazines/stories and the like.</p>
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