Ricotta and spinach pasta

Pair fresh pasta with ricotta cheese, spinach and a tomato and basil sauce for a delicious midweek meal that's ready in 20 minutes.

Ricotta and Spinach Pasta on two plates, with a side bowl of parmesan shavings

Serves

4

Prep

5m

Cooking

15m

Ingredients

  • 600g Coles Ricotta & Spinach Agnolotti
  • 250g cherry tomatoes, halved
  • 2 bunches baby broccoli, coarsely chopped
  • 425g Coles Tomato & Basil Pasta Sauce
  • shaved parmesan, to serve

Method

STEP 1

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 2/3 cup (160ml) of the cooking liquid.

STEP 2

Meanwhile, heat a large non-stick frying pan over high heat. Spray with olive oil spray. Add tomato and baby broccoli to the pan. Cook, stirring, for 5 mins or until tomato is browned.

STEP 3

Add the pasta sauce, reserved cooking liquid and pasta to the pan and toss to combine. Cook, tossing, for 3 mins or until heated through.

STEP 4

Divide the pasta mixture among serving bowls. Serve with parmesan.

Dietary Information

Kid-friendly

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.