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Home  >  Inspire & Create  >  What's for Dinner  >  Ricotta & Spinach Pasta


Ricotta & Spinach Pasta


5 mins


15 mins





Ricotta & Spinach Pasta


  • 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


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

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