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.

Directions

  1. Cook Farm Boy™ Spaghetti Artisan 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 Farm Boy™ Ricotta Cheese, 2 Tbsp Farm Boy™ Extra Virgin 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 Farm Boy™ Extra Virgin 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 Farm Boy™ 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.

Ingredients

  • 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 (400 g)
  • 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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