Spinach & ricotta pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 175g wholemeal penne
- 2 tsp rapeseed oil
- 2 large garlic clovesfinely grated
- 2 thin leeks(160g), thinly sliced
- 250g baby spinachleaves
- 85g ricotta
- 3 tbsp milk
- 1 tbsp finely grated parmesanor vegetarian alternative
- grating of nutmeg
Nutrition: Per serving
- kcal422
- fat13g
- saturates6g
- carbs51g
- sugars5g
- fibre11ghigh
- protein19g
- salt0.4g
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.
