prawn linguine
Prawn, Spinach and Ricotta Linguine

A quick and simple pasta dish of prawns and spinach, flavoured with ricotta and plenty of lemon.

Servings: 4 people
Author: Katy English
  • 400 g linguine (or any other noodle pasta)
  • 1 tbsp ricotta
  • 2 cloves garlic
  • 3 large handfuls spinach
  • 1 lemon
  • salt and pepper
  • 1 tsp oil
  • 300 g king prawns, peeled and cooked
  1. Put a large pan of salted water on to boil, and cook the pasta according to the packet instructions. Once it's tender, carefully dip a mug in the cooking water and save that for later. Drain the pasta.

  2. Put the pan back on a low heat, add the oil, and fry the garlic for 1 minute. Add the spinach and prawns, and cook until the spinach has wilted and the prawns are heated through.

  3. Add the ricotta to the pan, along with the zest and juice of the lemon. Stir it all in, then slowly add the reserved pasta water until everything has mixed together and the sauce becomes smooth and glossy.

  4. Serve immediately, with a sprinkling of parmesan, some cracked black pepper and a little extra lemon zest.