• 500 g (1 lb) fresh penne
  • 1 tablespoon olive oil
  • 1 teaspoon ready-chopped garlic
  • 150 g (5 oz) spinach, finely chopped
  • 2 tablespoons chopped basil
  • 250 g (8 oz) ricotta cheese
  • 100 ml (3½ fl oz) dry white wine
  • salt and pepper
  • Parmesan cheese shavings, to serve

Cook the pasta in a large saucepan of lightly salted boiling water for 3–4 minutes, or according to packet instructions, until al dente. Drain and return to the pan to keep warm.

Meanwhile, heat the oil in a large saucepan and cook the garlic for 2 minutes. Stir in the spinach and cook for 1–2 minutes, until wilted. Add the basil, ricotta and wine, season to taste and cook gently until the ricotta has melted.

Stir the drained pasta into the ricotta mixture, toss well and divide between 4 bowls. Serve topped with Parmesan shavings and freshly ground black pepper.

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