1 kg (2 lb) fresh spinach
30 ml (2 tbsp) oil
1 onion, chopped
2 cloves garlic, chopped
175 g (6 oz) mushrooms, sliced
225 g (8 oz) curd, ricotta or cream cheese
15 - 30 ml (1 - 2 tbsp) pine kernels
salt and freshly ground black pepper
300 g (10 oz) wholewheat or spinach pasta shapes
Parmesan cheese, grated
30 ml (2 tbsp) oil
1 onion, chopped
2 cloves garlic, chopped
175 g (6 oz) mushrooms, sliced
225 g (8 oz) curd, ricotta or cream cheese
15 - 30 ml (1 - 2 tbsp) pine kernels
salt and freshly ground black pepper
300 g (10 oz) wholewheat or spinach pasta shapes
Parmesan cheese, grated
method
1. Wash spinach and discard tough stalks.
2. Pack into a large pan, cover and cook over a low heat until soft, stirring occasionally. Drain and chop.
3. Heat oil in a pan and fry the onion and garlic until soft. Stir in the mushrooms. Cover and cook over a low heat until soft.
4. Mix the vegetables with the cheese and pine kernels and season to taste. Keep warm.
5. Cook the pasta in plenty of boiling salted water until al dente. Drain.
6. Stir sauce into pasta and serve with Parmesan cheese.
2. Pack into a large pan, cover and cook over a low heat until soft, stirring occasionally. Drain and chop.
3. Heat oil in a pan and fry the onion and garlic until soft. Stir in the mushrooms. Cover and cook over a low heat until soft.
4. Mix the vegetables with the cheese and pine kernels and season to taste. Keep warm.
5. Cook the pasta in plenty of boiling salted water until al dente. Drain.
6. Stir sauce into pasta and serve with Parmesan cheese.
serving amount
serves 4
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