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Conchiglie Ricotta e Spinach   Veg   HT   MC   Italian     30mins

Serves 4       Hot   Vegetarian Pasta  Main course  Italy  Europe



350g/12oz Conchiglie (shells)

100g/4oz Butter

1 Garlic Clove, crushed

225g/8oz Young Spinach leaves, trimmed

100g/4oz Ricotta Cheese

50g/2oz Fresh parmesan, grated

Salt and Black pepper

25g/1oz Toasted Pine Nuts




1. Bring a large pan of salted water to the boil. Add the pasta and cook for 10 minutes or until just tender.


2. Melt half the butter in a large saucepan add the garlic and sauté for for 1-2 minutes until softened. Stir in spinach and cook for 2 minutes until wilted.


3. Drain the pasta well, return to the rinsed out pan and toss with remaining butter. Stir in the spinach mixture, Ricotta and Parmesan cheeses into the pasta and cook over a low heat, stirring until pasta is well coated. Season to taste.


4. To serve - place the pasta on a warmed serving dish and sprinkle with the pine nuts. Serve immediately.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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