Lemon Ricotta Pasta
250 grams gluten-free or regular pasta
4 cups spinach or silverbeet
1 tablespoon coconut oil
Sea salt and freshly ground black pepper
1 onion, thinly sliced
3 cloves garlic, minced
Zest and juice from ½ lemon
½ cup full-fat ricotta
Grated Parmesan cheese, to serve
1 large handful fresh basil or 2 teaspoons dried basil
2 cups steamed greens, to serve
Cook pasta according to packet direction. Set aside.
In a medium fry pan heat coconut oil. Add onion and garlic, cook until softened.
Add cooked pasta to the fry pan. Stir through ricotta, lemon juice and zest, basil, spinach or silverbeet, salt and pepper. Serve with a sprinkle of Parmesan.