Spinach and ricotta spaghetti
Serves 4Cooking time:
Less than 30 minutesCourse: Lunch
, MainFavourite flavours: Cheese
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olive oil, 1 tablespoon
onion, 1 small, finely chopped
garlic, 2 cloves, crushed
baby spinach, 150g bag
spaghetti, 375g packet, cooked, drained
lemon, 1 teaspoon zest, 1 tablespoon juice
extra-virgin olive oil, 1 tablespoon
prosciutto, 4 slices, pan-fried, broken into pieces
fresh ricotta, 150g, crumbled
grated parmesan, to serve
- Heat oil in large frying pan on medium. Saute onion and garlic, 3-4 minutes, until softened. Add spinach and cook 1 minute, stirring.
- Add cooked pasta to pan with lemon and oil, tossing well. Season to taste. Serve topped with prosciutto, crumbled ricotta and a sprinkling of parmesan.
- Crumbled feta can be used in place of ricotta.