eCook Meal
Lemon, Ricotta & Pea Pasta
with almonds, grated Italian-style hard cheese & spinach
Perfectly al dente penne pasta is doused in a creamy sauce of ricotta, peas, garlic, Italian-style cheese, and spinach. Garnished with fresh lemon zest and toasted almonds. Delish!
Serving guide
Choose your portion size.
PENNE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTED Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
START THE SAUCE
Loosen the ricotta with 40ml of water. Set aside. Return the pan to medium heat with a drizzle of oil. When hot, add the diced Onion and fry until golden, 3-4 minutes (shifting occasionally). Add the grated Garlic and fry until fragrant, about 1 minute (shifting constantly). Remove from the heat and stir in ¾ of the peas and the loosened ricotta until heated through, 1-2 minutes.
BLEND IT UP
In a blender, add the juice of 1 Lemon wedge, the creamy pea & onion mixture, and ½ the grated cheese. Blend until smooth. Loosen with the reserved pasta water until the desired consistency. Season and toss through the cooked pasta. Loosen with a splash of the reserved pasta water if it’s too thick.
FINAL TOUCHES
Return the pot of Pea pasta to medium heat. Stir through the remaining peas and the shredded Spinach until wilted, 2-3 minutes.
ET VOILA!
Plate up the Pea & ricotta pasta. Sprinkle over the Lemon zest, the remaining cheese, and the toasted Almonds. Serve with any remaining lemon wedges. Service, please!
PENNE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTED Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
START THE SAUCE
Loosen the ricotta with 80ml of water. Set aside. Return the pan to medium heat with a drizzle of oil. When hot, add the diced Onion and fry until golden, 3-4 minutes (shifting occasionally). Add the grated Garlic and fry until fragrant, about 1 minute (shifting constantly). Remove from the heat and stir in ¾ of the peas and the loosened ricotta until heated through, 1-2 minutes.
BLEND IT UP
In a blender, add the juice of 2 Lemon wedges, the creamy pea & onion mixture, and ½ the grated cheese. Blend until smooth. Loosen with the reserved pasta water until the desired consistency. Season and toss through the cooked pasta. Loosen with a splash of the reserved pasta water if it’s too thick.
FINAL TOUCHES
Return the pot of Pea pasta to medium heat. Stir through the remaining peas and the shredded Spinach until wilted, 2-3 minutes.
ET VOILA!
Plate up the Pea & ricotta pasta. Sprinkle over the Lemon zest, the remaining cheese, and the toasted Almonds. Serve with any remaining lemon wedges. Service, please!
PENNE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTED Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
START THE SAUCE
Loosen the ricotta with 120ml of water. Set aside. Return the pan to medium heat with a drizzle of oil. When hot, add the diced Onion and fry until golden, 4-5 minutes (shifting occasionally). Add the grated Garlic and fry until fragrant, about 1 minute (shifting constantly). Remove from the heat and stir in ¾ of the peas and the loosened ricotta until heated through, 1-2 minutes.
BLEND IT UP
In a blender, add the juice of 3 Lemon wedges, the creamy pea & onion mixture, and ½ the grated cheese. Blend until smooth. Loosen with the reserved pasta water until the desired consistency. Season and toss through the cooked pasta. Loosen with a splash of the reserved pasta water if it’s too thick.
FINAL TOUCHES
Return the pot of Pea pasta to medium heat. Stir through the remaining peas and the shredded Spinach until wilted, 2-3 minutes.
ET VOILA!
Plate up the Pea & ricotta pasta. Sprinkle over the Lemon zest, the remaining cheese, and the toasted Almonds. Serve with any remaining lemon wedges. Service, please!
PENNE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTED Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
START THE SAUCE
Loosen the ricotta with 160ml of water. Set aside. Return the pan to medium heat with a drizzle of oil. When hot, add the diced Onion and fry until golden, 4-5 minutes (shifting occasionally). Add the grated Garlic and fry until fragrant, about 1 minute (shifting constantly). Remove from the heat and stir in ¾ of the peas and the loosened ricotta until heated through, 1-2 minutes.
BLEND IT UP
In a blender, add the juice of 4 Lemon wedges, the creamy pea & onion mixture, and ½ the grated cheese. Blend until smooth. Loosen with the reserved pasta water until the desired consistency. Season and toss through the cooked pasta. Loosen with a splash of the reserved pasta water if it’s too thick.
FINAL TOUCHES
Return the pot of Pea pasta to medium heat. Stir through the remaining peas and the shredded Spinach until wilted, 2-3 minutes.
ET VOILA!
Plate up the Pea & ricotta pasta. Sprinkle over the Lemon zest, the remaining cheese, and the toasted Almonds. Serve with any remaining lemon wedges. Service, please!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R224.56
for 4 servings · R56.14 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Penne Pasta needs 500 gPenne Pasta 500 g 500 g at R22.99 · 100% of packR22.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Grated Italian-style Hard Cheese needs 125 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Ricotta Cheese needs 400 gRicotta Cheese Avg 250 g 250 g at R46.75 · 1.60× packR74.80
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Almonds needs 60 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 6% of packR13.92
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Shopping
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Frequently Asked Questions
What is the preparation time for Lemon, Ricotta & Pea Pasta?
The preparation time for Lemon, Ricotta & Pea Pasta with almonds, grated Italian-style hard cheese & spinach is between 25 and 45 minutes.
What is the total time required to make Lemon, Ricotta & Pea Pasta with almonds, grated Italian-style hard cheese & spinach?
The total time required to make Lemon, Ricotta & Pea Pasta with almonds, grated Italian-style hard cheese & spinach is between 30 and 50 minutes.
How many servings does Lemon, Ricotta & Pea Pasta provide?
4 servings
What are the main ingredients in Lemon, Ricotta & Pea Pasta?
Almonds, Garlic, Grated Italian-style Hard Cheese, Lemon, Onion, Pea, Penne Pasta, Ricotta Cheese, Spinach
What is the nutritional information of Lemon, Ricotta & Pea Pasta?
Calories: 931, Carbs: 120 grams, Fat: grams, Protein: 43 grams, Sugar: 12.6 grams, Salt: 689 grams
How do I prepare Lemon, Ricotta & Pea Pasta?
START THE SAUCE: Loosen the ricotta with 80ml of water. Set aside. Return the pan to medium heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, about 1 minute (shifting constantly). Remove from the heat and stir in ¾ of the peas and the loosened ricotta until heated through, 1-2 minutes. TOASTED ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ET VOILA!: Plate up the pea & ricotta pasta. Sprinkle over the lemon zest, the remaining cheese, and the toasted almonds. Serve with any remaining lemon wedges. Service, please! PENNE PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil. FINAL TOUCHES: Return the pot of pea pasta to medium heat. Stir through the remaining peas and the shredded spinach until wilted, 2-3 minutes. BLEND IT UP: In a blender, add the juice of 2 lemon wedges, the creamy pea & onion mixture, and ½ the grated cheese. Blend until smooth. Loosen with the reserved pasta water until the desired consistency. Season and toss through the cooked pasta. Loosen with a splash of the reserved pasta water if it’s too thick.
What should be prepared from my kitchen to make Lemon, Ricotta & Pea Pasta?
Almonds, Garlic, Grated Italian-style Hard Cheese, Lemon, Onion, Pea, Penne Pasta, Ricotta Cheese, Spinach
How many calories does Lemon, Ricotta & Pea Pasta have?
931 calories
How much fat content does Lemon, Ricotta & Pea Pasta have?
grams