Serves 1
Directions
- 1Finely chop the cooked and blanched spinach and sun-dried tomatoes.
- 2In a frying pan on medium-high heat, add a generous drizzle of olive oil.
- 3Add the sun-dried tomatoes and spinach and fry them for about 2 to 3 minutes.
- 4To a bowl, add the fresh ricotta.
- 5Add the lemon zest and more cheese.
- 6Add the spinach and sun-dried tomatoes.
- 7Add a touch of salt, freshly ground black pepper, and a drizzle of olive oil.
- 8Season the pasta water and drop in the pasta.
- 9While the pasta is cooking, mix the ricotta mix all together.
- 10Add some pasta water to loosen it and give it a good stir.
- 11Add the pasta back inside the pot and spoon in the ricotta mix.
- 12Then add a touch of that pasta water and give it a good mix.
- 13Keep adding pasta water as much as you wish to get a really nice and creamy sauce.
- 14Mix the pasta and the sauce together on the heat to bring it up to temperature.
Ingredients
- 200 g pennoni pasta
- 150 g fresh ricotta
- 400 g blanched fresh spinach
- 50 g Grana Padano cheese
- 0.5 a lemon
- 1 a sun-dried tomato
- extra virgin olive oil
- sea salt
- freshly ground black pepper
Equipment
knifecutting boardfrying panbowlzesterspoonpasta pot
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