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Creamy lemon ricotta and spinach pasta

Yields4 Servings


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 375 g light ricotta
 250 g your choice of pasta
 4 handfuls of baby spinach
 2 chicken breast, diced
 1 lemon, juiced and zested
 ½ cup parmesan cheese
 1 tbsp olive oil
 1 tbsp garlic
1

Boil a pot of water and cook pasta as per packet

2

In a fry pan cook diced chicken in olive oil and garlic until golden

3

In a separate bowl combine all other ingredients

4

Once pasta is cooked, drain and keep aside 1/2 cup drained pasta water

5

Add spinach and ricotta mix and serve with fresh lemon and herbs if desired

Nutrition Facts

Servings 0

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