The forecast is rainy and blustery a good time to have a soulful bowl of pasta that tastes like spring.
Growing up, my mum used to make a version of this. It’s delicious as is, or you can add leftover chicken to the final dish. –Kaelin Whittaker
| 450 g | dried pasta, cooked to the package instructions, reserve 1 cup cooking liquid |
| 4 c | spinach |
| 1 | lemon, zested and juiced |
| 1½ c | ricotta |
| salt and pepper, to taste |
Mix the ricotta with the lemon juice and zest, season well with salt and pepper. Once the pasta is cooked, drain, reserving the cooking liquid. Toss with the spinach and allow the heat to wilt the spinach. Finally, fold in the ricotta. Taste and correct the seasoning, adding more salt and pepper or lemon, if needed.
