Michael's creamy spinach spaghetti

This speedy spinach pasta is a great way to enjoy some extra greens this week. Sprinkle with toasted breadcrumbs for a crunchy finish.

4

10m

15m

Ingredients

  • 500g spaghetti
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 280g pkt Coles Australian Baby Spinach
  • 1 cup (250ml) thickened cream
  • 1/2 cup (120g) ricotta (from the deli), crumbled
  • 1/2 tsp dried chilli flakes
  • 1 lemon, rind finely grated, juiced
  • 1/2 cup (40g) finely grated parmesan
  • 1/2 cup bocconcini, torn
  • 1/2 bunch basil, leaves picked
  • 1/2 cup (35g) breadcrumbs, toasted

Method

STEP 1

Cook the spaghetti in a large saucepan of boiling water following packet directions or until al dente. Drain.

STEP 2

Meanwhile, heat a large greased frying pan over medium-high heat. Add the onion and cook, stirring, for 3 mins or until onion softens. Add the garlic and cook for 1 min or until aromatic. Add the spinach and remove from heat. Stir until the spinach wilts.

STEP 3

Place the spinach mixture, cream, ricotta, chilli, lemon rind, lemon juice and parmesan in a food processor. Process until smooth and bright green. Pour into the frying pan and place over low heat. Add the pasta and cook, tossing, until mixture is well combined and heated through.

STEP 4

Divide the pasta mixture among serving bowls. Top with bocconcini, basil leaves, extra parmesan and breadcrumbs.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.