Conchiglie Ricotta e
Veg HT MC Italian
4 Hot Vegetarian Pasta
Main course Italy Europe
Garlic Clove, crushed
Young Spinach leaves, trimmed
Fresh parmesan, grated
and Black pepper
Toasted Pine Nuts
Bring a large pan of salted water to the boil. Add the pasta and cook for 10
minutes or until just tender.
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.
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.
To serve - place the pasta on a warmed serving dish and sprinkle with the
pine nuts. Serve immediately.
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