One-pot pasta with ricotta and lemon

Ingredients

• 12 oz (340 g) short pasta
• 3½ cups (840 ml) water or stock
• 1 tsp salt
• 2 cloves garlic, sliced
• 2 tbsp olive oil
• 1 cup (250 g) ricotta
• 1 lemon, zest and juice
• ½ cup (45 g) grated parmesan
• 2 cups (60 g) baby spinach
• Black pepper and basil

Method

1. Put the pasta, water, salt, garlic and oil in a wide pot and bring to a boil.
2. Simmer, stirring often, for 10 to 12 minutes until the pasta is tender and most of the liquid has gone.
3. Stir in the spinach until wilted.
4. Off the heat, stir in the ricotta, lemon zest and juice and parmesan, adding a splash of water if it is too thick.
5. Season with pepper and finish with basil.