Spinach & ricotta penne
Enjoy this filling vegetarian pasta supper packed with nutritious greens and creamy ricotta. It's healthy, low in calories and full of fibre and vitamin C.
- Serves: 2 persons
- 175g wholemeal penne
- 2tsp rapeseed oil
- 2large garlic cloves, finely grated
- 2thin leeks (160g), thinly sliced
- 250g baby spinach leaves
- 85g ricotta
- 3tbsp milk
- 1tbsp finely grated parmesan or vegetarian alternative
- grating of nutmeg
Step 1Cook the pasta following pack instructions until al dente, about 12 mins.
Step 2Meanwhile, 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 3Mix 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.