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Speedy Lemon Garlic Ricotta Pasta

Ready in less than 20mins this vegetarian pasta dish is the perfect combination of lemony garlic goodness

Serves: 4-6

Ready in: 20mins


  • 450g uncooked fettucini pasta (I used curly)

  • 4 garlic cloves, minced

  • 1 fresh lemon, juiced, plus zest

  • 4 cups reduced-salt vegetable stock

  • 1/2 cup ricotta

  • 1/2 cup light-thickened cooking cream

  • 1/3 cup freshly grated parmesan cheese

  • 1 cup frozen peas

  • 1 cup baby spinach, tightly packed

  • 3 tbsp fresh mint, roughly chopped

  • Salt and pepper to taste

  • Extra virgin olive oil


Step 1. In a large pot add uncooked pasta, stock, lemon juice, lemon zest, garlic, and salt. Mix to combine

Step 2. Bring ingredients to a boil. Cover and reduce heat to medium-low. Cook for 10-12 minutes or until pasta is al-dente

Step 3. Once the pasta is cooked turn the heat to low. Stir in the ricotta, parmesan, thickened cream, and a drizzle of extra virgin olive oil and mix until creamy

Step 4. Add the peas, baby spinach, and fresh mint. Mix together until combined. Season with salt and pepper to taste

Step 5. Garnish with extra grated parmesan cheese and a sprig of fresh mint

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