Super green spaghetti
With Parmesan & ricotta
Super green spaghetti
With Parmesan & ricotta
“This super speedy supper is a great way to transform hardy winter greens into a deliciously silky pasta sauce. So simple, but, boy, is it good. ”
Serves 2
Cooks In13 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 456 23%
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Fat 17.3g 25%
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Saturates 5.5g 28%
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Sugars 3.7g 4%
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Salt 0.9g 15%
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Protein 18.4g 37%
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Carbs 60.5g 23%
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Fibre 2.6g -
Of an adult's reference intake
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Ingredients
- 150 g dried spaghetti
- 4 cloves of garlic
- 200 g cavolo nero
- 30 g Parmesan cheese
- 30 g ricotta cheese
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Method
- Cook the pasta in a pan of boiling salted water according to the packet instructions.
- Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes.
- Pour 1½ tablespoons of extra virgin olive oil into a blender, then finely grate in the Parmesan.
- Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper.
- Drain the pasta, reserving a mugful of cooking water.
- Return it to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates.
- Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.
Tips
EASY SWAPS: Support our British cheeses – swap Baron Bigod into this recipe in place of the ricotta cheese. This moreish English Brie-style cheese not only bakes just like a Camembert, it’s also amazing dolloped over pastas, salads and burgers.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited