HEALTHY DIET PLAN

healthy diet plan cheesy pasta

Enjoy a filling vegetarian supper packed with nutritious greens and creamy ricotta

recipe SARA BUENFELD photograph MIKE ENGLISH

Spinach & ricotta penne

Most people know that spinach is a powerhouse of nutrients, but we also use leeks in this recipe, a veg that is known to improve digestion, strengthen the immune system and reduce inflammation.

LOW CAL VIT C FIBRE

SERVES 2 PREP 10 mins COOK 20 mins EASY V

175g wholemeal penne 2 tsp rapeseed oil 2 large garlic cloves, finely grated 2 thin leeks (160g), thinly sliced 250g baby spinach leaves 85g ricotta 3 tbsp milk 1 tbsp finely grated parmesan or vegetarian alternative grating of nutmeg

1 Cook the pasta following pack instructions until al dente, about 12 mins. 2 Meanwhile, heat the oil in a deep frying pan over a medium heat and cook the garlic and leeks for 5 mins, stirring until soft. Add the spinach, cover and cook for 3 mins more until wilted. Stir well. 3 Mix the ricotta with the milk, cheese and a grating of nutmeg. Drain the pasta (reserving a mugful of the water), and add it to the veg. Pour over the ricotta mixture and toss well to combine. Add 3-4 tbsp of the reserved pasta water to loosen a little, then serve.

GOOD TO KNOW healthy • low cal • calcium • folate • fibre • vit c • 2 of 5-a-day PER SERVING 422 kcals • fat 13g • saturates 6g • carbs 51g • sugars 5g • fibre 11g • protein 19g • salt 0.4g