This colourful pasta dish is a great vegetarian option as a summer meal.
- Cook pasta in a saucepan of boiling, salted water according to packet instructions.
- Meanwhile, heat oil and 30g butter in a frypan over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the breadcrumbs and cook, stirring, for 2-3 minutes until golden. Add pine nuts and cook, stirring, for a further 1-2 minutes until golden. Remove from pan.
- Add remaining 20g butter to the pan with the spinach, artichoke and lemon zest and juice. Cook for 1-2 minutes until spinach has wilted. Season then toss with pasta and pine nut mixture. Divide pasta among bowls and dot with ricotta.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set