Pasta with spinach and ricotta

ServeS 4

Ingredients:

2 tbsp olive oil

2 garlic cloves, finely sliced

¼ cup dry white wine

9oz (250g) bag fresh spinach, rinsed

3 ripe tomatoes, diced

sea salt and freshly ground black pepper

12oz (350g) dried farfalle

1 cup whole milk ricotta cheese

extra virgin olive oil, to serve

Method:

1 Heat the oil in a large frying pan, add the garlic, and cook gently over a low heat for a few seconds. Add the wine, increase the heat, and allow to bubble for a few minutes.

2 Add the spinach and cook, stirring, for 3–5 minutes, until wilted. Stir in the tomatoes, season with salt and pepper, and cook for a few seconds.

3 Meanwhile, cook the pasta according to package directions, until tender but still firm to the bite. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water.

4 Stir three-quarters of the ricotta into the spinach mixture, taste, and season, if needed. Add to the pasta and toss again. Serve topped with some of the remaining ricotta crumbled over and a splash of extra virgin olive oil.

Pasta with spinach and ricotta