This evening, I made this easy speedy tasty ricotta & spinach pasta! I had some leftover ricotta, that I needed to use up so I made this tasty pasta dish! Check it out!
Recipe: For 4 big portions
300 gr light spelt penne
300 gr cleaned, washed, spun dry young spinach leaves
4 tablespoons dark dried raisins, soaked in hot water for 15 minutes, well-drained afterwards
Maldon sea salt
188 gr of low-fat ricotta ( This is 3/4 of a pot of 250 gr )/ You can make this vegan by using vegan almond or another vegan ricotta!
3 tablespoons toasted pine nuts/ How to toast your nuts? Place your nuts in a non-stick pan & heat up on low-heat. Watch your nuts often, to prevent burning, shake them up & down into the hot pan & turn them over. After a few minutes, your nuts will get darker brown in colour & your kitchen will smell amazing too! Turn heat off. It is that easy!!!!
1 red onion, peeled & finely cut up
2 fat cloves of garlic, peeled & finely cut up
a fruity evoo = extra virgin olive oil
1. Cook your spelt penne according to your packet instructions. It took me 8 minutes, drain well & keep warm. Set aside. At the same time, in a larger cooking pot, drizzle some fruity evoo & heat up. Add cut up garlic & red onion pieces. Fry until nearly al dente. Season with finely milled black pepper & some sea salt , but not too much because the ricotta that you will add, will have some salt in it! Now, add your spinach leaves & let it wilt into the hotness of the pot. Add hot penne & puffed raisins. Mix well with a larger spoon. Now, off the fire, add 2 big dollops of your ricotta & mix through the pasta mix. Add some more, if you need to. I added in total 3/4 of the pot! Season extra, if needed. I added extra 12 grins of black pepper. You must taste the cheese, spinach, raisins, garlic & red onion too!
2. Divide between your 4 pasta plates & scatter the toasted pine nuts over the middle of each dish, equally divided! Enjoy instantly with loved ones!
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