Spinach and ricotta tripoline recipe
Ingredients
- 200g Tesco premium italian tripoline
- 4 tbsp olive oil
- 2 cloves garlic, sliced
- 80g ricotta
- juice and zest of ½ a lemon
- 2 big handfuls baby spinach leaves
- 50g freshly grated parmesan
- 3tbsp Tesco ingredients toasted ciabatta breadcrumbs (optional)
Each serving contains
- Energy
- 2850kJ 681.0kcal
- Fat
- 38g
- Saturates
- 11g
- Salt
- 0.8g
- Sugars
- 3g
of the Reference intake
Carbohydrate 61.4gProtein 26.5gFibre 0.8g
Method
- Cook the pasta according to the instructions. Drain and keep to one side.
- Dry the pasta pan, add the oil and cook the garlic over a very gentle heat for 15 seconds. Add the ricotta, lemon zest and spinach. Cook untill the leaves just wilt.
- Add the warm pasta and parmesan to the pan and toss well together. Pile into warm serving dishes and sprinkle over thelemonjuice.
- For an optional twist, top with the crunchy breadcrumbs.
- See more Pasta recipes
