North Star Theory
North Star Theory · Kitchen & nutrition
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A little preparation

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  • Black pepper

      • Lemon ricotta and spinach pasta · 2 servings

  • Dried fusilli

      • Lemon ricotta and spinach pasta · 2 servings

  • Fresh spinach

      • Lemon ricotta and spinach pasta · 2 servings

  • Garlic

      • Lemon ricotta and spinach pasta · 2 servings

  • Lemon juice

      • Lemon ricotta and spinach pasta · 2 servings

  • Lemon zest

      • Lemon ricotta and spinach pasta · 2 servings

  • Olive oil

      • Lemon ricotta and spinach pasta · 2 servings

  • Pasta cooking water

      • Lemon ricotta and spinach pasta · 2 servings

  • Ricotta

      • Lemon ricotta and spinach pasta · 2 servings

  • Vegetarian hard cheese

      • Lemon ricotta and spinach pasta · 2 servings

Lemon ricotta and spinach pasta

2 servings

Serving illustration of lemon ricotta fusilli with wilted spinach, fine lemon zest and black pepper in a green-rimmed bowl.
Serving illustration, not a photograph.Serving illustration, not a photographed cooking result. Portions and appearance are illustrative; actual results may vary.Original NST visual

One fixed batch makes 2 servings. Keep the listed quantities, pan and method unchanged. For more, repeat the full batch; for fewer, follow the recipe's storage guidance for unused portions.

One dish at a time

Your prep outline

This is a preparation outline, not the full method. Read each full recipe before cooking. Timings are estimates per recipe, not a promise of combined batch time. Check each recipe's equipment, allergens and method before starting.

  1. Dish 1. Lemon ricotta and spinach pasta

    Estimated: 10 min preparation · 15 min cooking

    • Prepare the original two-portion batch with 180 g dried fusilli, 180 g vegetarian-labelled ricotta and 150 g spinach, plus all the listed ingredients. Keep the cheeses chilled until needed.
    • Cook the fusilli by its packet while wilting the spinach as directed. Reserve 150 ml pasta water before draining. Start the sauce with about 50 ml of that allowance and add more gradually only if needed; do not pour it all in automatically.
    • Finish with the cheese, lemon and optional pepper using the full method. Portion any saved pasta into shallow containers and follow the storage guidance below. Reheat once with a small splash of water, stirring until steaming through the centre.

    A 25-minute planning estimate, not a timed kitchen result. This is a short-ahead convenience option: ricotta may become grainier after storage, and NST has not tested its stored texture. Keep the two-portion batch unchanged. The full method, milk/wheat allergen checks and storage limits still apply; no freezer-quality promise is made.

    Open full cooking instructions

Full cooking instructions

Lemon ricotta and spinach pasta

2 servings · Estimated: 10 min preparation · 15 min cooking

One fixed batch makes 2 servings. Keep the listed quantities, pan and method unchanged. For more, repeat the full batch; for fewer, follow the recipe's storage guidance for unused portions.

Not yet kitchen-tested. Preparation and cooking times are estimates.

Editorial review: Gabriel Silva · 2026-10-23

Read the full method before you start. Wash your hands, use clean equipment and check the labels of every ingredient for allergens.

You will need

  • Large saucepan, colander and hob
  • Large frying pan and heatproof spoon
  • Grater, knife, clean board, scales and heatproof measuring jug

Important ingredient notes

  • This is one fixed batch. Keep the listed quantities, pan size and method; repeat the batch for more people instead of enlarging it. Timings and results are estimates pending physical cooking and tasting by NST.
  • Ricotta makes a soft, slightly textured sauce rather than a smooth cream sauce. Reserve pasta water before draining; it is an allowance, not liquid to add all at once.

Allergens & ingredients

  • Contains milk and wheat/gluten. Pasta may contain egg; check its label and the exact cheeses.
  • Check every ingredient and may-contain label and avoid cross-contact. Vegetarian or vegan suitability is not an allergen-free guarantee.

Meal-prep notes

  • Prepare the original two-portion batch with 180 g dried fusilli, 180 g vegetarian-labelled ricotta and 150 g spinach, plus all the listed ingredients. Keep the cheeses chilled until needed.
  • Cook the fusilli by its packet while wilting the spinach as directed. Reserve 150 ml pasta water before draining. Start the sauce with about 50 ml of that allowance and add more gradually only if needed; do not pour it all in automatically.
  • Finish with the cheese, lemon and optional pepper using the full method. Portion any saved pasta into shallow containers and follow the storage guidance below. Reheat once with a small splash of water, stirring until steaming through the centre.

A 25-minute planning estimate, not a timed kitchen result. This is a short-ahead convenience option: ricotta may become grainier after storage, and NST has not tested its stored texture. Keep the two-portion batch unchanged. The full method, milk/wheat allergen checks and storage limits still apply; no freezer-quality promise is made.

The full method

  1. Cook the pasta

    Bring a large pan of water to the boil and cook fusilli following the packet instructions until tender. Shortly before draining, carefully scoop 150 ml cooking water into the heatproof jug, keeping clear of steam. Drain the pasta.

  2. Wilt the spinach

    While pasta cooks, warm oil in the frying pan over medium-low heat. Stir garlic for about 30–60 seconds without browning. Add spinach in handfuls and stir for 2–3 minutes until wilted. Let excessive spinach liquid evaporate briefly without drying the pan completely.

  3. Make the ricotta sauce

    Turn the pan to low. Add ricotta, lemon zest and about 50 ml of the reserved hot pasta water. Stir gently until loosened and hot throughout, without vigorously boiling the ricotta. Add the drained hot pasta and all the grated hard cheese.

  4. Finish and serve

    Toss over low heat, adding more reserved water a spoonful at a time only until the sauce coats the pasta. It may not all be needed. Remove from the heat, stir in lemon juice and optional pepper, divide into two bowls and serve promptly.

Swaps & variations

  • Use penne instead of fusilli in the same dry weight and follow its packet timing.
  • Use 150 g finely shredded fresh spring greens instead of spinach, cooking them until tender before adding ricotta; they need longer than spinach.

Finish with storage

Cool, label and store by dish.

These are not seven days of fridge storage. Follow each dish's limits and freeze only where the recipe allows.

Lemon ricotta and spinach pasta

  • For a saved portion, add a small splash of water during reheating and stir until the centre is hot. The ricotta sauce may become grainier; NST has not tested its stored texture.
  • Divide cooked leftovers into shallow portions, cool promptly and refrigerate covered within 1–2 hours at 0–5°C. Use within 48 hours of cooking or any shorter ingredient limit. Reheat only once until steaming throughout, stirring or turning as appropriate; eat then and do not save for another reheating.