Pasta with ricotta, baby spinach and lemon

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Spinach100 g
• Part-skim ricotta80 g
• Parmigiano Reggiano5 g
• Lemon zest2 g
• Nutmegto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: March – May, October – November

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile wash the spinach well and put it still damp in a frying pan with a splash of water; wilt it over medium heat for 2 minutes, stirring, until collapsed and bright green.
3. Blend the spinach with the light ricotta, grated Parmigiano, a grating of nutmeg, the lemon zest and a pinch of salt until smooth.
4. Add the pasta and cook for the time on the packet, until al dente; drain it, keeping a small ladle of the cooking water.
5. Dress the pasta with the cream, loosening it with the cooking water until it coats the pasta nicely, and finish with black pepper.