Spinach & ricotta pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 175g wholemeal penne
- 2 tsp rapeseed oil
- 2 large garlic cloves, finely grated
- 2 thin leeks (160g), thinly sliced
- 250g baby spinach leaves
- 85g ricotta
- 3 tbsp milk
- 1 tbsp finely grated parmesan or vegetarian alternative
- grating of nutmeg
Method
- STEP 1
Cook the pasta following pack instructions until al dente, about 12 mins.
- STEP 2
Meanwhile, heat the oil in a deep frying pan over a medium heat and cook the garlic and leeks for 5 mins, stirring until soft. Add the spinach, cover and cook for 3 mins more until wilted. Stir well.
- STEP 3
Mix the ricotta with the milk, cheese and a grating of nutmeg. Drain the pasta (reserving a mugful of the water), and add it to the veg. Pour over the ricotta mixture and toss well to combine. Add 3-4 tbsp of the reserved pasta water to loosen a little, then serve.
