John Myers
One Pot Spinach Noodles
The perfect one pot spinach noodles recipe with a picture and simple step-by-step instructions.
- 2 Fresh shallots
- 1 Clove of garlic
- 450 g Frozen spinach leaves
- 250 g Pappardelle
- 1 tsp Dried thyme
- 500 ml Vegetable broth hot
- 60 g Freshly grated Parmesan
- 1 Lemon fresh
- 250 g Ricotta
- 1 tbsp Rapeseed oil
- Salt and pepper
- Peel shallots and garlic, cut into coarse strips. Heat rapeseed oil in a saucepan. Briefly sauté shallots and garlic strips in it.
- Add the frozen spinach and thyme. Pour in the vegetable stock and bring to the boil, simmer for about 5 minutes. Add the noodles and cook for about 10 minutes, stirring, until the noodles are cooked but still firm to the bite.
- Finely grate the Parmesan. Remove the spinach noodles from the heat, stir in the ricotta and half of the Parmesan. Rinse the lemon with hot, pat dry and rub the peel finely all around.
- Season one pot spinach noodles with salt and pepper. Arrange on plates, serve sprinkled with the remaining Parmesan and lemon zest.
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