Spinach and Ricotta Pasta Skillet
Small pasta shells catch lemony ricotta, tender peas and spinach in a simple one-pan dinner.
Ingredients
Serves 4- 280 gdried small pasta shells
- 220 gbaby spinach
- 225 gricotta
- 160 gfrozen peas
- 850 mlhot vegetable stock
- 20 mlolive oil
- 2garlic cloves, finely grated
- 25 mllemon juice
- 35 gvegetarian Italian-style hard cheese, finely grated
- ¼ tspground nutmeg
- Fine salt, as needed
- Black pepper, freshly ground
Method
- Warm the oil in a deep sauté pan over medium heat. Stir in the grated garlic for 30 seconds until fragrant, then pour in the hot stock.
- Add the pasta shells and bring to a steady simmer. Cook uncovered for 11–14 minutes, stirring often, until the pasta is nearly tender and most of the stock has been absorbed. Add a splash of boiling water if the pan dries too soon.
- Stir in the frozen peas and cook for 3 minutes until hot throughout. Add the spinach in two handfuls, folding each into the pasta until wilted.
- Lower the heat. Fold in the ricotta, lemon juice and nutmeg with a splash of hot water to loosen the mixture. Warm gently for a minute until the sauce clings to the shells.
- Stir through the grated hard cheese and black pepper. Taste before adding salt because the stock and cheese already provide it.
- Divide between four bowls while the sauce is loose and creamy. Add a tablespoon of hot water to the pan if it thickens while serving.
Per serving
- kcal
- 495
- protein
- 23.6g
- fibre
- 5.6g
- carbs
- 63.6g
- fat
- 15.8g
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