- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Keep it simple with this quick and easy version of spinach and cheese pasta.
Ingredients
- 120g baby spinach leaves
- 2 garlic cloves, chopped
- 2 tablespoons blanched almonds, toasted, chopped
- 1 tablespoon extra virgin olive oil
- 1/2 cup (120g) fresh low-fat ricotta, crumbled
- 1/3 cup (25g) freshly grated parmesan
- 400g penne rigate
Method
- Step 1Blanch spinach in a large pan of lightly salted, simmering water for 10 seconds until wilted. Drain and immediately refresh under cold water. Drain again.
- Step 2Squeeze as much liquid from the spinach as possible, then roughly chop. Place in a food processor with the garlic, almonds, oil, ricotta and 2 tablespoons parmesan, season, then blend until smooth and a vibrant green colour.
- Step 3Meanwhile, cook pasta in a large pan of boiling salted water according to packet instructions. Drain, reserving 1/4 cup (60ml) cooking water. Return pasta to pan with the pesto and reserved water. Stir over low heat for 30 seconds until combined and warmed through.
- Step 4Divide pasta among bowls, sprinkle with remaining parmesan, then serve.
- Low sodium
- Low sugar
- Vegetarian
Nutrition
2089 kj
Energy
14g
Fat Total
4g
Saturated Fat
5g
Fibre
19g
Protein
20mg
Cholesterol
172.56mg
Sodium
1g
Carbs (sugar)
72g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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