Whole Wheat Pasta with Spinach, Lemon and Ricotta

Ingredients

• 400 g whole wheat penne rigate
• Salt
• 150 g fresh young spinach leaves
• 5 tbsp Lemon juice
• 2 tbsp olive oil
• 2 tbsp freshly chopped parmesan
• black pepper (ground)
• 120 g ricotta
• basil (for garnish)
• 1 untreated lemon (cut into wedges)

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente.

2. 2.

   Meanwhile, rinse and dry the spinach. Whisk together lemon juice, olive oil, parmesan, salt and pepper. Drain the pasta, mix with spinach, crumbled ricotta and vinaigrette, then divide into bowls. Garnish with basil and lemon wedges before serving.