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Pasta with spinach, oranges and ricotta

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Ingredients for 4 servings:

  • 500 g pasta, e.g. fusilli
  • 400 g spinach, fresh
  • 150 g ricotta
  • 2 tbsp almond slivers
  • 4 spring onions
  • 2 oranges
  • 3 tbsp olive oil
  • Fleur de Sel
  • Pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian

Toast the almond slivers in a pan without fat. Cook the fusilli in salted water according to the package instructions until al dente. Finely slice the spring onions and fry in a little oil. Wash the spinach thoroughly, add it to the spring onions, and sauté for about 2-3 minutes, until it begins to shrink slightly. Finely zest the oranges and add them to the spinach. When the fusilli are al dente, drain them well. Mix the spinach mixture with the crumbled ricotta and the pasta. Season with salt and pepper and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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