Enjoy this filling vegetarian pasta supper packed with nutritious greens and creamy ricotta. It’s healthy, low in calories and full of fibre and vitamin C.
Prep:10 mins
Serves 2
175g wholemeal penne2 tsp rapeseed oil2 large garlic cloves, finely grated2 thin leeks (160g), thinly sliced250g baby spinach leaves85g ricotta3 tbsp milk1 tbsp finely grated parmesan or vegetarian alternativegrating of nutmeg
STEP 1Cook the pasta following pack instructions until al dente, about 12 mins.STEP 2Meanwhile, heat the oil in a deep 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.STEP 3Mix the ricotta with the milk, cheese and a grating of nutmeg. Drain the pasta (reserving a mugful of the water), and add it to the veg. 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.
