Spinach & ricotta pasta

• wholemeal penne↗175g g
• rapeseed oil↗2 tsp tsp
• large garlic cloves↗2

  finely grated

• thin leeks↗2

  (160g), thinly sliced

• baby spinach↗250g g

  leaves

• ricotta↗85g g
• milk↗3 tbsp tbsp
• finely grated parmesan1 tbsp tbsp

  or vegetarian alternative

• grating of nutmeg

Step-by-step instructions

1. 1

   Cook the pasta following pack instructions until al dente, about 12 mins.

2. 2

   Meanwhile, 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.

3. 3

   Mix 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.