Pasta with ricotta and lemon
30 min
2 people
  • 200 g Monte Banato large noodles
  • 1 teaspoon salt
  • 6 tablespoons olive oil
  • 2 garlic cloves
  • 30 g spinach
  • 1 lemon
  • 200 g ricotta
  • 1/4 teaspoon pepper
  • 45 g parmesan
  • 20 g panko
  • 1/2 tablespoon Italian herbs
  • 20 g parmesan
  • 2 tablespoons pine seeds
  • 3-4 basil leaves

Step 1: Pour the water over heat in a big pot and when it starts boiling, add the salt and the large Monte Banato noodles to the pot. Boil for 2 minutes, strain the pasta and rinse it with cold water to stop the cooking process. Keep 1 glass of pasta water as we will use it for the sauce. Pour olive oil over the pasta and mix, in order for the noodles not to stick to each other.

Step 2: Cook the chopped garlic in 2 tablespoons of olive oil. After 1-2 minutes, add the spinach and stir until it gets soft.

Step 3: Add the ricotta and 100 ml of pasta water, lemon zest and lemon juice.

Step 4: When the sauce starts boiling, season with salt and pepper and add the parmesan cheese.

Step 5: Mix the sauce and when it starts to thicken, add the noodles, mix them with the sauce and turn off the heat.

Step 6: Add 2 tablespoons of olive oil to a pan along with the panko and Italian herbs and roast the for 1-2 minutes until they turn brown.

Step 7: Roast the pine seeds for 2-3 minutes.

Step 8: Serve the pasta with parmesan sprinkled on top, roasted panko, lemon zest, basil leaves and roasted pine seeds.


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