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Nutrition: Per serving

  • kcal422
  • fat13g
  • saturates6g
  • carbs51g
  • sugars5g
  • fibre11g
    high
  • 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.

Recipe from Good Food magazine, September 2022

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Comments, questions and tips (4)

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Overall rating

A star rating of 3.1 out of 5.6 ratings

LittleLowe96

Was apprehensive due to the comments, but was lovely. I trebled the garlic, used ground nutmeg and seasoned well with pepper. Perfect with any pasta, I used tagliatelle.

This has been removed

Couto.hermano

I needed to use up some spinach, a leek and a tub of ricotta.

The end product was absolutely dire (and I'm an experienced and very good cook) - soggy, tasteless, and bound for the compost bin.

Jessabella

u clearly arent a good cook if this didnt turn out right.

alison.treeRruMwuJI

Very disappointing. Quick and easy to make, but tasted very bland. Needs something extra

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