Recipes › Dinner

• Dinner
• 17 min
• Pescatarian
• Vegetarian

Ricotta, white bean and spinach pasta

Wholewheat pasta with a creamy ricotta and cannellini sauce, spinach and lemon.

Calories

714

Protein

39 g

Carbs

99 g

Fat

22 g

Per serving. Makes 2 servings.

Ingredients

• 180 g Wholewheat pasta, dry
• 200 g Cannellini beans, canned, drained
• 200 g Ricotta
• 2 Garlic
• 1 tbsp Olive oil
• 120 g Spinach
• 1 Lemon
• 30 g Vegetarian hard cheese
• 0.3 tsp Chilli flakes

Contains: Cereals containing gluten, Milk. Always check the labels of what you buy.

Method

1. Cook the pasta according to the pack. Scoop out a mugful of the cooking water before draining.
2. Meanwhile, slice the garlic and soften it in the oil for 1 minute. Add the beans and spinach and stir until the spinach wilts.
3. Finely grate the zest of the lemon and squeeze the juice.
4. Stir the ricotta, lemon zest and juice into the pan with enough pasta water to make a creamy sauce. Toss with the pasta.
5. Serve topped with the grated cheese and chilli flakes.

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