Spinach and Ricotta Pasta
Spinach and Ricotta Pasta



  • 150g tagliatelle, cooked to al dente
  • 200g spinach
  • 50g butter
  • 1 garlic clove, chopped
  • 125g ricotta
  • Grated nutmeg
  • 1 tbsp grated pecorino
  • Salt and pepper
  • Cook the spinach with a splash of water in a pan for 2 minutes or until wilted, and leave to cool. Squeeze out the liquid, and roughly chop.
  • Melt the butter in a large pan. Once foaming, chuck in the spinach, garlic, cooked pasta, and some cooking water, and cook for 3 minutes. Add the ricotta, and cook gently while breaking up with a fork. Season with nutmeg, pecorino, salt and pepper, and share with a friend.
30 mins
2 serving

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