Cook the Pasta
- 1
Bring a large pot of salted water to a boil.
- 2
Add 1 pack linguine and cook according to package instructions.
- 3
Reserve 1 cup of the pasta water before draining.
Indulge in a refreshing summer pasta dish featuring tender linguine tossed in a vibrant sauce of spinach, ricotta, zesty lemon, and aromatic fresh basil—a light, creamy meal bursting with flavor!
6 Portions · 1,056 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
6
Bring a large pot of salted water to a boil.
Add 1 pack linguine and cook according to package instructions.
Reserve 1 cup of the pasta water before draining.
500 g spinach
Juice of 1 lemon
250 g ricotta
80 g pine nuts
3 garlic cloves
A pinch of nutmeg
Salt and black pepper to taste
3 tbsp olive oil
120 g Parmesan
A handful of fresh basil leaves
Blend until smooth and creamy.
Toss the drained linguine with the blended sauce.
Gradually add the reserved 1 cup pasta water to achieve your desired consistency.
Mix well and serve immediately. Enjoy your summer fresh pasta!
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