Spinach and Ricotta Pasta

Ingredients

• 300 g (10½ oz) Penne or conchiglie
• 1 tbsp Olive oil
• 2 cloves Garlic, finely chopped
• 200 g (7 oz) Baby spinach
• 250 g (9 oz) Ricotta
• ½ Lemon, zest and juice
• 30 g (1.06 oz) Parmesan, finely grated
• Salt and black pepper

You’ll need: Large saucepan, Large frying pan

Method

1. 1

   Cook the pasta in salted boiling water according to the packet instructions. Save a mug of pasta water, then drain.

2. 2

   Meanwhile, heat the oil in a large frying pan over medium heat. Cook the garlic for 30 seconds, then add the spinach and cook for 2 minutes until wilted.

3. 3

   Lower the heat and stir in the ricotta, lemon zest and juice, parmesan and 4 tbsp pasta water.

4. 4

   Add the pasta and toss, loosening with more pasta water if needed. Season and serve.