Penne with Leek, Spinach and Ricotta

Charmaine Lu -
  • 175g penne
  • 2 tsp olive oil
  • 2 grated garlic cloves
  • 2 leeks, thinly sliced
  • 250g baby spinach
  • 90g ricotta
  • 3 tbsp milk
  • 1 tbsp grated parmesan
  • Pinch of nutmeg
  • Cook the penne in boiling salted water until al dente. Meanwhile, fry the leeks and garlic in the oil for 5 mins, stirring until well softened. Add the spinach, cover and cook for 3 mins to wilt. Stir well.
  • Mix the milk, ricotta, parmesan and a pinch of nutmeg in a bowl. Drain the pasta (reserve a few splashes of cooking water) and add to the spinach and leek mixture. Toss well, then pour over the ricotta mixture and stir to combine. Add some of the cooking water to loosen, then season and serve.
20 mins
2 serving