Ricotta Spinach Fettuccine
Today is about spinach again: ravioli with ricotta and spinach is a famous and delicious fresh pasta dish. What about pairing that delicious filling with another type of pasta like fettuccine or spaghetti ? A fun twist worth trying.
The recipe
In a medium pot, bring about one liter of water and a teaspoon of salt to a boil. Add the spinach, lower the heat, and let it simmer for about 3 minutes. Drain the water, let the spinach cool, then finely chop it with a chef’s knife or pulse it in a food processor on low for a few seconds.
In a large bowl, mix the ricotta, lemon juice, chopped spinach, olive oil and grated parmesan cheese until well combined.
Boil the pasta according to the package instructions. Drain it and transfer it to a larger bowl. Add the ricotta - spinach mixture and a pinch of salt. Gently toss everything together until the pasta is evenly coated.
To serve, plate the pasta and finish with a drizzle of olive oil and a sprinkle of Parmesan cheese.
Enjoy !
INGREDIENTS - for two portions
Organic or “Best you can get” !
Dried Fettuccine pasta - 250 grams
Ricotta cheese - 250 grams
Spinach - 300 grams]
Good quality extra virgin olive oil - 15 ml
Parmesan cheese - 20 grams
Juice from one medium organic lemon
A pinch of salt (or more to taste)
