Spinach & Ricotta Fettuccine

Cook Time 20 minutes

Servings 2

Ingredients

350g fresh fettuccine

1 tbsp olive oil

1 clove garlic, chopped

½ long red chilli, seeds removed and finely chopped

2 large handfuls of baby spinach

250g full-fat ricotta

½ cup freshly grated parmesan, plus extra to serve

Zest 1 lemon

Pinch nutmeg

Salt and pepper

Method

Bring a large pot of salted water to the boil.

In a bowl, combine the ricotta, parmesan, zest, nutmeg and salt and pepper. Mix together until smooth. If it's too thick add a splash of milk or cream.

Place the pasta in boiling salted water and cook as per packet instructions.

Heat oil in a pan over a medium to high heat.

Add the garlic and chilli and fry for 30 seconds then add the spinach and a splash of water toss to wilt.

Turn the heat to low and now add the ricotta mixture, toss off the heat to form a cream sauce. Using tongs add the pasta to the pan with a splash of starchy water, keep tossing to coat all the pasta in the sauce.

Serve with extra parmesan and lemon zest.