We’ve been fairly self-sufficient recently in terms of green vegetables and the broccoli, cabbage, cauliflower and Brussel spouts have kept us going through the winter months. The other day, I spotted some perpetual spinach and so thought I would do something different with it. Here is a recipe for pasta with spinach and ricotta. I used wholewheat macaroni but you could use anything.
SPINACH AND RICOTTA PASTA
- 200g pasta
- 200g ricotta
- fresh spinach
- salt and pepper
- cheddar or parmesan cheese, grated
- extra virgin olive oil
- Heat some salted water for the pasta.
- Wilt the spinach in a frying pan with a splash of water.
- Roughly chop the spinach.
- Cook the pasta.
- Heat some oil and a knob of butter in a frying pan and gently fry the garlic.
- Add the spinach, the ricotta and season with salt and pepper.
- Using a slotted spoon, transfer the pasta to the frying pan and mix well.
- Add some more of the pasta cooking liquid if necessary.
- Serve and sprinkle with grated cheese.