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.

Ingredients

• 175 g wholemeal penne
• 2 tsp rapeseed oil
• 2 large garlic cloves, finely grated
• 2 thin leeks (160g), thinly sliced
• 250 g baby spinach leaves
• 85 g ricotta
• 3 tbsp milk
• 1 tbsp finely grated parmesan or vegetarian alternative
• grating of nutmeg

Steps

1. Cook the pasta following pack instructions until al dente, about 12 mins.
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.
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.