For a lighter pasta sauce, try this version made with spinach leaves, pine nuts and chicken stock.
Bring water to the boil and cook the pasta al dente. Drain and return pot to the stove over low heat.
Meanwhile, prepare the spinach by cleaning and draining it from liquid. Add olive oil to the pan and cook the garlic until it slightly browns for 1 minute or so. Add the spinach, stir and cook until completely wilted for 2–3 minutes.
Stir in the stock and pine nuts and bring to a simmer, cooking for a further 2 more minutes. Add the nutmeg and pepper.
Add the pasta and stir well to allow the flavours to blend. Cover and cook for 3 more minutes. Stir in half of the cheese. Bake topped with remaining cheese for 15 minutes until golden.
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