Spinach and ricotta pasta

              Preparation time                                                 Cooking time                                  Serves
              less than 30 mins                                              10 to 30 mins                                Serves 2

You can make Anna Del Conte's quick and easy spinach and ricotta pasta sauce in less time than it takes to cook the pasta.


150g/5½oz dried farfalle or tagliatelle
200g/7oz fresh spinach or defrosted frozen spinach
50g/1¾oz unsalted butter
1 garlic clove, finely chopped
125g/4½oz ricotta
freshly grated nutmeg
1 tbsp grated pecorino (or alternative vegetarian hard cheese)
salt and freshly ground black pepper


  1. Cook the pasta according to the packet instructions, or until al dente. Drain and reserve a cupful of the cooking water.
  2. If using fresh spinach, cook it with a splash of water in a saucepan for 1–2 minutes, or until wilted, then leave to cool. Squeeze all the liquid out of the spinach using your hands and roughly chop.
  3. Melt the butter in a large frying pan. Once foaming, add the spinach, garlic, cooked pasta and a splash of the pasta cooking water and cook for 2–3 minutes, stirring frequently. Add more of the cooking water if needed. Add the ricotta and cook gently while mixing with two forks to break it up.
  4. Season with the nutmeg, percorino, salt and pepper and serve.

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