Creamy ricotta and spinach spaghetti (Serves 2)
150g spaghetti, 1 x large onion (chopped), 1 x garlic clove (minced), 200g spinach leaves, 125g ricotta (I use Galbani), 1 x tbsp of toasted pine nuts, Salt and pepper.
Instructions
- 1
Place a pot of water on the heat and when it boils add salt, spaghetti and cook for 9 minutes or until ‘aldente’,
- 2
Whilst the pasta is cooking, place a non stick pan on the heat and gently cook the onion and garlic until soft,
- 3
Turn the heat down on the pan, and add the spinach and place the lid on top for a minute or two,
- 4
Stir the ricotta into the spinach mix, place the lid back onto the pan and set aside off the heat until the pasta is ready,
- 5
Drain the pasta and then mix in the spinach and ricotta mix,
- 6
If you decide on the pine nuts, simply toast them in a non stick pan until they start turning golden,
- 7
Enjoy with a grating of parmesan (optional), chilli oil (optional) and a nice glass of chilled white wine.