Spinach & Ricotta Pasta

Creamy ricotta and wilted spinach tossed with penne and garlic — a comfort pasta that comes together in under 20 minutes using spring greens.

Instructions

1. Cook the penne in well-salted boiling water until al dente. Reserve 150 ml of pasta water before draining.
2. Make the sauce: Heat a drizzle of olive oil in a large frying pan. Add the thinly sliced garlic and cook for 1–2 minutes until lightly golden — do not let it burn.
3. Wilt the spinach: Add the spinach in batches, tossing until fully wilted (2–3 minutes). Season with salt and pepper.
4. Add the ricotta: Reduce heat to low. Spoon in the ricotta and stir to combine. Add a splash of pasta water to create a creamy, loose sauce.
5. Combine: Add the drained penne and toss well. Add more pasta water as needed for a silky consistency.
6. Season generously and serve with grated Parmesan if desired.