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🍽️ Whole grain pasta with fresh spinach, lemon dressing and ricotta

453 kcal · 30 min · 4 servings

Ingredients

• 400 g whole wheat pasta (Penne Rigate)
• salt
• 150 g fresh, young leaf spinach
• 5 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp freshly grated parmesan
• pepper (from the mill)
• 120 g ricotta
• basil (for garnishing)
• 1 untreated lemon (cut into wedges)

Instructions

1. 1. Boil a large pot of water with salt.
2. 2. Add the whole grain pasta to the boiling water.
3. 3. Cook the pasta until al dente.
4. 4. Wash the spinach thoroughly.
5. 5. Remove any tough stems or wilted leaves from the spinach.
6. 6. Spin the spinach dry.
7. 7. Whisk the lemon juice with the oil.
8. 8. Add the grated Parmesan to the mixture.
9. 9. Season the sauce with salt and pepper.
10. 10. Drain the pasta.
11. 11. Let the pasta drain well.
12. 12. Mix the pasta with the fresh spinach.
13. 13. Crumble the ricotta with your hands.
14. 14. Add the ricotta to the pasta and spinach mixture.
15. 15. Pour the lemon sauce over everything.
16. 16. Mix all ingredients well.
17. 17. Fill the pasta into small bowls.
18. 18. Garnish the dish with fresh basil leaves.
19. 19. Add lemon wedges as decoration.
20. 20. Serve the dish immediately.

Nutrition per serving

• kcal: 453
• Protein: 19 g · Fett/Fat: 13 g · Carbs: 63 g