Quick Spinach Ricotta Farfalle Recipe: A Cozy Weeknight Dinner with Simple Ingredients

This spinach ricotta farfalle is ready in about 25 minutes, which makes it perfect for busy weeknights.

Ingredients

• 400 g farfalle
• salt, for the pasta water
• 250 g ricotta
• 200 g baby spinach
• 2 garlic cloves, minced
• 2 tbsp olive oil
• zest of 1 lemon
• a pinch of nutmeg

Instructions

1. Boil the farfalle in well-salted water until al dente. Reserve 1 cup of pasta water, then drain.
2. Wilt the spinach with the garlic in the oil for 2 minutes.
3. Stir in the ricotta, lemon zest, nutmeg, and a ladle of pasta water.
4. Toss with the pasta until creamy.
5. Taste, adjust the seasoning, and serve right away.

Tips

• Salt the water generously. It should taste like mild seawater.
• Save a cup of pasta water. The starch helps the sauce cling.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat with a splash of water.

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