Spinach ricotta pasta
Details
- Servings: 6
- Diet: Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- 175g wholemeal penne
- 2 tsp rapeseed oil
- 2 large garlic cloves, finely grated
- 2 thin leeks (160g), thinly sliced
- 250g baby spinach leaves
- 85g ricotta
- 3 tbsp milk
- 1 tbsp finely grated parmesan or vegetarian alternative
- grating of nutmeg
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