Sun-dried Tomato Spinach Ricotta Pasta Salad

Ingredients

3 cups pasta bows, raw

60g baby spinach, roughly chopped

1 cup smooth ricotta

¾ cup grated parmesan

135g marinated sundried tomatoes, roughly chopped

½ red onion, finely diced

Zest of 1 lemon

Juice of ½ lemon

Salt and pepper, to taste

½ bunch fresh basil leaves

Extra parmesan, for serving

Directions

Cook the pasta according to packet instructions. Drain and allow it to cool slightly.

In a large bowl, combine the cooked pasta, baby spinach, ricotta, parmesan, sundried tomatoes, red onion, lemon zest, and juice. Season with salt and pepper.

Gently toss until well combined. Transfer the salad to a serving dish, garnish with extra parmesan and fresh basil leaves, and serve.

Notes

I did big 16oz box of spinach, 16oz ricotta, cup feta, juice of 1 lemon, big pile of sun dried, 2 boxes of pasta, 3 cups grated parm, S&P. Topped with a little balsamic, chopped walnuts, pine nuts, red pepper flakes, S&P