Ow, how I love spinach. I haven’t eaten it in a while, but the pancakes I made for Pancake Day reminded me how much I like it, the reason I don’t buy it a lot it’s because it’s quite expensive. So after my pancakes I had about half a bag left, but I didn’t feel like eating pancakes again, so I had to find something else to replace the pancakes with, with pasta being a obvious choice.

It’s fast and you don’t need that much stuff to make it, so perfect for Lazy Monday. I added a red chilli and some pesto for some extra punch to your meal, since the spinach and ricotta don’t have a strong flavour. My pesto was store-bought, but you can easily make it yourself.

What do you need? spinachpasta1

  • 70 gr. whole wheat pasta
  • 200 gr. spinach (fresh or frozen)
  • 75 gr. ricotta
  • pepper
  • salt
  • red chilli (deseeded, chopped)
  • 1 tablespoon pesto
  • parmesan

Cook your pasta, I use whole wheat paste because it fills me up more and I don’t eat as much of it. While your pasta is cooking, start on the ricotta sauce by mixing the ricotta, chopped chilli, pesto, pepper and salt until it’s a pretty green color.

spinachpasta3

Cut up your spinach into about 0.5 cm strips and heat up a frying pan or wok. Without any oil heat the spinach on medium heat until it has shrunk, but it should still be ‘leafy’ (see pic)

spinachpasta2

When your pasta has cooked, drain it, but leave a little bit of the cooking fluids. Mix the ‘sauce’ and pasta in the pan that you used for baking your spinach and mix all your ingredients. If you think the ricotta-sauce is to thick, you can add some of the water that you used to cook your pasta, but I like mine nice and creamy. Before serving, add your parmesan and give it a nice stir.

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Eat on the sofa while watching the new episode of your favourite series, or (like me) look for stuff to do in London (my first ever city-trip with my brother).