TODAY’S RECIPE: Spinach & ricotta penne

ITALIAN classic. Serves: 2.

Ingredients

175g penne

2 tsp rapeseed oil

2 garlic cloves, grated

2 leeks, thinly sliced

250g baby spinach leaves

85g ricotta

3 tbsp milk

1 tbsp finely grated Parmesan

Grating of nutmeg

Method

1 Cook pasta following pack instructions until al dente.

2 Meanwhile, heat oil in a deep frying pan over a medium heat and cook garlic and leeks for five minutes, stirring until soft. Add spinach, cover and cook for three minutes until wilted.

3 Mix the ricotta, milk, cheese and grating of nutmeg in a jug. Drain pasta (reserving a mugful of water) and add to veg. Pour over ricotta mixture and stir. Add 3-4 tbsp of reserved pasta water to loosen before serving.