Spinach and ricotta penne

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Vegetarian mains

Spinach and ricotta penne

Name: Spinach and ricotta penne
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 5

Main Serves 5 20 min

A good, child-friendly weeknight dinner, this recipe can be on the table in less than 20 minutes. Substitute the Parmesan to make it vegetarian. Penne holds the sauce particularly well for this, but any other pasta would be fine.

Cook's notes

We've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.

Ingredients

400g penne
400g spinach, washed
50g butter
fresh sage or marjoram, chopped
small garlic clove, crushed to a paste
75g ricotta, crumbled
50g Parmesan, grated
pinch nutmeg, grated
salt and pepper

Method

Prep time: 5 min

Cooking time: 15 min

Step 1
Cook the pasta according to packet instructions.
Step 2
Meanwhile, blanch the spinach in salted water for 2 minutes, drain well and press out excess water when cool. Chop finely.
Step 3
Melt the butter in a pan, add the herbs and garlic and cook for a minute. Add spinach and braise for a further 2 minutes.
Step 4
Add hot drained pasta, cheese, nutmeg and seasoning. Mix together and serve.

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