|300 g||frozen spinach|
|15 g||fresh thyme|
|1 l||vegetable stock|
|80 g||Parmesan cheese|
Peel and finely chop onion and garlic. Zest the lemon and remove thyme leaves from stems. Place onions, garlic, fresh thyme, frozen spinach, and fusilli in a large saucepan. Add the vegetable stock and bring to a boil. Allow to cook for approx. 12 – 15 min., or until the noodles are al dente. Remove from heat.
Add ricotta, lemon zest, and half of Parmesan cheese to the pot. Stir well and season with salt and pepper to taste. Serve with remaining Parmesan and enjoy!