Prep 2 mins
Cook 15 mins
Another Donna Hay easy weeknight meal - best eaten on the day of cooking though.
- 200 g rigatoni pasta
- 200 g baby spinach leaves
- 200 g ricotta cheese
- sea salt
- lemon juice
- olive oil
- parmesan cheese, grated to serve
- Cook rigatoni as instructed on packet, then drain.
- Toss pasta with spinach and fetta.
- Add salt, pepper, lemon juice and oil to taste.
- Garnish with parmesan and serve.