Creamy, delicious and time-friendly spring pasta. This spinach, ricotta and lemon pasta is an easy crowd pleaser, with the perfect balance of flavors and ready in under 30 minutes.
Extra grated parmesan, chilli flakes and chopped parsley
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 245g
Energy
1720kJ
Protein
19.9g
Fat, total
22.8g
- saturated fat
12.1g
Carbohydrate
28.0g
- sugars
3.0g
Dietary Fibre
4.8g
Sodium
540mg
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Shop Ingredients online
INGREDIENTSNUTRITION
Made with
Method
Step 1
Cook the tagliatelle or spaghetti pasta in a pot of boiling salted water following the packet instructions.
Step 2
Meanwhile, place the ricotta, lemon juice and zest and parmesan into a bowl and mix to combine. Set aside.
Step 3
Heat the olive oil and butter in a medium frying pan over medium low heat. Add the garlic and thyme to the pan and cook for 1 to 2 minutes until fragrant. Add the Gregg's Chilli Flakes and Wattie's Frozen Spinach to the pan and cook for 1 to 2 minutes until the spinach has just defrosted and heated through.
Step 4
Drain the cooked pasta, reserving a little of the pasta water. Toss pasta into the spinach along with the ricotta mixture, adding enough of the cooking water to the pan to attain a smooth and creamy texture. Season to taste.
Step 5
Serve topped with extra parmesan, Gregg's chilli flakes and chopped parsley.
Tips
What do I need?
Select All
1
tagliatelle or spaghetti
2
ricotta
3
Juice and zest of 1 lemon
4
grated parmesan
5
olive oil
6
butter
7
garlic, crushed
8
fresh thyme
9
Gregg’s Chilli Flakes
10
Wattie’s Frozen Spinach
11
Extra grated parmesan, chilli flakes and chopped parsley