
“A creamy spinach dish, that is quick to make, but not too rich for people that don’t like spinach”.
- 400 g pasta, we used fusilli
- 70 g pancetta cubetti
- 1 tbsp olive oil
- 2 tbsp butter
- 2 garlic clove, minced
- ½ tsp nutmeg, ground
- 200 ml soya cream
- 150 g ricotta cheese

Boil Pasta to packet instructions. Steam the frozen spinach, if you don’t have a steamer, just add the spinach to the pan without thawing first.
Fry the pancetta in a deep frying pan, once thoroughly cooked add oil and butter and add the garlic and nutmeg once the butter is melted. At this point you can add the steamed or frozen spinach to the pan. Cook the spinach for 5 minutes making sure it’s thoroughly cooked through, this also gives enough time to burn off any excess water from the spinach. Season well.
Once you are satisfied with the spinach, add the soya cream, and bring to a high simmer. Add the ricotta and stir until it’s melted in to the sauce.
Once the pasta is ready, add the pasta to the pan, and stir into the sauce.
Source : Julian Borg Barthet
Servings/Yield : 4 servings
Rating : 4 out of 5
Difficulty : Easy
Course : Main





