Spinach & Ricotta Pasta
Serves 2
Prep Time 10 mins
Cooking 20 mins
Level low
Ingredients
- 175g Wholemeal penne
- 2 tsp Vegetable Oil
- 2 large Garlic Cloves
- 2 Thin leeks
- 250g Baby spinach
- 1 tub Hanini Fresh Ricotta
- 3 tbsp Milk
- 2 tbsp finely grated Hanini Pekorin Mature Cheese
- ¼ tspn grated Nutmeg
Cook the pasta following pack instructions until al dente, about 12 mins. Meanwhile, heat the oil in a 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. Mix the Hanini Fresh Ricotta with the milk, Hanini Pekorin cheese and nutmeg. Drain the pasta (reserving a mugful of the water) and add in pan. 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.
