Woo hoo, don’t get too excited, but here’s a meal I made up myself, and not copied out of a book. OK, so it’s only spinach and ricotta pasta, which is hardly new and original but I had leftover spinach and leftover ricotta from the spinach and ricotta soufflés I made the other day so I thought spinach and ricotta pasta would do me just fine for lunch. And very nice it was too.
Because it’s my own made up recipe, I haven’t got strict measurements. So, what I did was to get about 100g of penne on the boil, then melt some butter (about 50g) in a frying pan, add spinach (it was about 100g I think) and garlic (1 clove) and fry until the spinach does that wilt down to nothing thing that it does so well. When the spinach is all wilty, add some ricotta – I used about 3 really big tablespoons’ worth – and mix it up with the spinach. Grate some Emmenthal or cheese of your choice and add some of it to the spinach and ricotta mix, along with some fresh basil (about 1 tablespoon) and freshly ground black pepper and salt. When the pasta’s ready, add it to the frying pan containing the spinach, ricotta and Emmenthal. Pour it into a bowl.
Sprinkle the rest of the Emmenthal on top, along with a few leaves of fresh basil to make it look pretty.