Ricotta and Spinach Pasta

25/10/2019

This is a delightfully quick and easy creamy ricotta and spinach pasta dish. The perfect solution for a midweek meal ready in no time.

Serves: 4

Prepare: 10 minutes

Cook: 15 minutes

Ingredients:

  • 50g unsalted butter
  • 1 large shallot, finely chopped
  • 400g spinach, chopped
  • 300g conchiglie pasta
  • 4 tbsp single cream
  • 100g ricotta
  • 1 lemon zest
  • 40g freshly grated Parmigiano Reggiano cheese

1. Melt the butter in a large saucepan. Add the shallot and cook over a low heat, stirring occasionally, for 5 minutes. Turn the heat up, stir in the spinach, season with salt and cook for a few minutes, until wilted. Lift out of the pan with tongs and drain in a sieve to remove any excess water.

2. Meanwhile, cook the pasta in a large pan of salted boiling water until al dente. Put the cream, ricotta and ½ of the lemon zest and the parmesan into a serving dish. Season well, then beat until smooth and combined.

3. Drain the pasta and stir into the ricotta mixture. Add the spinach, toss lightly, and serve immediately, scattered with the remaining zest and cheese.

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