A recipe from Waitrose.
Ingredients
- 50 g unsalted butter
- 1 large shallot finely chopped
- 400 g spinach chopped
- 300 g conchiglie
- 4 tbsp single cream
- 100 g ricotta
- 1 lemon zest
- 40 g freshly grated parmigiano reggiano
- 100 g ricotta
- 1 lemon zest
- 40 g freshly grated parmigiano reggiano
Servings:
Instructions
- Melt the butter in a large saucepan. Add the shallot and cook over a low heat, stirring occasionally, for 5 minutes. Turn the heat up, stir in the spinach, season with salt and cook for a few minutes, until wilted.
- Lift out of the pan with tongs and drain in a sieve to remove any excess water.
- Meanwhile, cook the pasta in a large pan of salted, boiling water until al dente. Put the cream, ricotta and ½ of the lemon zest and parmesan into a serving dish. Season well, then beat until smooth and combined.
- Drain the pasta and stir into the ricotta mixture. Add the spinach, toss lightly, and serve immediately, scattered with the remaining zest and cheese.
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