Pasta with ricotta, lemon and spinach from The Instant Cook by Donna Hay

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Astrid5555 on June 10, 2017

    This is a real instant recipe. The sauce can be made while the pasta is cooking, great way to use up some leftover ricotta. We all liked it even though I forgot to add the basil in the end. A keeper!

  • Breadcrumbs on April 14, 2013

    p. 58 I was looking for a pasta dish to use up a little fresh ricotta I had left and this recipe hit the spot. This dish was fresh and surprisingly light tasting. We especially loved the lemon and basil paired w the ricotta. After having it w fresh asparagus, I can’t imagine it w spinach. We really liked this. As w most DH dishes, prep is quick and easy. While the pasta boils, evoo, lemon juice, parmesan, S&P and basil are combined in a bowl. Drained pasta is tossed in and plates are to be topped w the ricotta. My ricotta was a little loose so I decided to add it to the bowl and just tossed everything at one. A lovely dinner in the time it takes to boil and drain pasta…wonderful! Photos here: http://chowhound.chow.com/topics/895710#7992840

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