Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 2 cloves garlic, finely sliced
- 1/2 small glass dry white wine
- 250grams fresh spinach, rinsed and drained
- 3 tomatoes, diced
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 350grams farfalle
- 200grams ricotta cheese
- 5milliliter extra virgin olive oil (to serve)
Method
Step 1 of 3
Heat the oil in a large frying pan, add the garlic, and cook gently over a low heat for a few seconds. Add the wine, raise the heat, and allow to boil for a few minutes.
Step 2 of 3
Stir in the spinach and cook until wilted, for 3-5 minutes. Stir through the tomatoes and cook for a few seconds. Season with salt and black pepper.
Step 3 of 3
Meanwhile, cook the pasta in a large pan of boiling salted water for 10 minutes, or until it is cooked but still has a bit of bite to it. Drain, keeping back a tiny amount of the cooking water. Return the pasta to the pan and toss together. Stir three-quarters of the ricotta cheese into the spinach mixture, taste, and season, if needed. Toss the sauce with the pasta and serve with a scattering of the remaining ricotta cheese and a splash of extra virgin olive oil.
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