Spinach and ricotta Tripoline recipe

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  • Rating: 5 stars
  • Cost per serving: £1.32
  • 5 mins to prepare and 15 mins to cook Takes: 5 mins to prepare and 15 mins to cook
  • 2 Serves: 2

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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  • 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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Each serving contains
  • Calories 802 40%
  • Sugar 4g 4%
  • Fat 37g 53%
  • Saturates 11.4g 57%
  • Salt 1.3g 22%
of an adult's Reference Intake amount. Find out more
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