Recipes > Lemony Ricotta, Spinach and Sundried Tomato Pasta
Lemony Ricotta, Spinach and Sundried Tomato Pasta

Lemony Ricotta, Spinach and Sundried Tomato Pasta

Courses: Main Course

  • Prep: 10 mins

  • Cook:

  • Serves: 6

  • Difficulty: Easy

This lemony and cheesy pasta dish is sure to brighten any winter day! It is super simple to put together and makes a great starter. If you serve it with roast chicken or salmon you will have a beautiful meal on the table in no time. Feel free to swap out the sundried tomatoes for green peas or roasted peppers.


  1. Cook 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.
  2. While pasta cooks, make the sauce: in a large bowl, combine ricotta cheese, 2 Tbsp olive oil, 1/2 cup Parmigiano cheese, zest and lemon juice and salt and black pepper to taste.
  3. Meanwhile, in large skillet, heat remaining 2 Tbsp olive oil over medium heat and cook garlic until soft and starting to get golden, about 2 minutes.
  4. Add ricotta mixture to skillet and stir in spinach and 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.
  5. Add salt to taste and serve immediately, garnished with more Parmigiano.


  • 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 Cheese
  • 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
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