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Spinach and ricotta tripoline recipe

Spinach and ricotta tripoline recipe

37 ratings

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  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 681 calories / serving


  • 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

  • Fat

    38g 55%
  • Saturates

    11g 57%
  • Sugars

    3g 4%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 61.4g Protein 26.5g Fibre 0.8g


  1. Cook the pasta according to the instructions. Drain and keep to one side.
  2. 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.
  3. Add the warm pasta and parmesan to the pan and toss well together. Pile into warm serving dishes and sprinkle over the lemon juice.
  4. For an optional twist, top with the crunchy breadcrumbs.

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