Spinach and ricotta Tripoline recipe

25 ratingsRate
  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 802 calories / serving
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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 the lemon juice.

For an optional twist, top with the crunchy breadcrumbs.

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  • Ingredients

  • 200g Tesco premium italian tripoline
  • 4tbsp 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)
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  • Calories
    802
    40%
  • Sugar
    4g
    4%
  • Fat
    37g
    53%
  • Saturates
    11.4g
    57%
  • Salt
    1.3g
    22%
of an adult's Reference Intake daily amount.
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