Creamy Spinach and Ricotta Conchiglie
Ingredients
- 400 g conchiglie (shell pasta)
- 200 g fresh spinach
- 250 g ricotta
- 2 garlic cloves
- 100 ml double cream
- 60 g Parmesan, grated
- 1 tsp nutmeg, grated
- 20 g butter
Nutrition (per serving)
- Calories
- 676 kcal
- Protein
- 26.5 g
- Carbohydrate
- 75.3 g
- of which sugars
- 5.6 g
- Fat
- 29.1 g
- of which saturates
- 17.7 g
- Fibre
- 4.4 g
- Salt
- 0.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the conchiglie in well-salted boiling water until al dente, reserving a mugful of pasta water before draining.
- 2
Melt the butter in a large frying pan over medium heat. Add the crushed garlic and cook for 1 minute. Add the spinach in handfuls and wilt, stirring, for 2–3 minutes.
- 3
Stir in the ricotta, double cream and half the Parmesan. Season generously with salt, pepper and nutmeg.
- 4
Add the drained pasta and a splash of pasta water, tossing to combine into a creamy, coating sauce.
- 5
Serve in warmed bowls with the remaining Parmesan scattered over the top.
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