Tomato, Spinach & Ricotta Penne

Tomato, Spinach & Ricotta Penne

Serves 2 10 Minutes Gluten Free & Vegetarian
Ingredients
  • 125g Root One Penne
  • 1 Small Pack Cherry Tomatoes 
  • 1 Pack Baby Spinach (about 120g)
  • Zest of 1/2 a lemon
  • 100g Ricotta
  • 1 Garlic Clove 
  • Tablespoon Olive Oil 
  • Salt & Pepper

Quick, Easy & Delicious! 

  1. Add at least 1 litre of water to a pot, salt well and put on a high heat. 
  2. Finely dice the garlic and cut the cherry tomatoes in half. 
  3. Once the water has reached a rolling boil, add the Root One Penne and reduce the heat to low. It'll take 6-7 minutes to cook. 
  4. Whilst the pasta is cooking add the olive oil, garlic and tomatoes to a frying pan and place on a medium heat ( keep an eye on the garlic to make sure it doesn't burn ) 
  5. After the pan has been sizzling for 2-3 minutes add the spinach and cook till wilted. 
  6. Strain and rinse the pasta - Make sure to reserve some of the pasta cooking water and immediately add to the frying pan with the spinach and tomatoes. 
  7. Mix well and season with salt and pepper then add a splash of the pasta water to coat the pasta and keep mixing over the heat for 20 seconds (add more pasta water if the pasta looks dry) 
  8. Remove from the heat and add the lemon zest, then using a tea spoon scoop out the ricotta and add to the pasta (keeping it in rough spherical shapes) 
  9. Serve and enjoy!