Sometimes it has just got to be pasta right? Gemma came up with this recipe when home in Cornwall over Christmas, and with the weather not being its best, was craving something comforting. It’s super easy and can be on the table in 20 minutes, and is worth making up a batch to have for your lunch the next day or two.
Gemma’s become a little obsessed with ricotta in recent months, it tastes so indulgent but in fact is surprisingly light and low in calories. Perfect for January when everyone is pretending to be healthy for a month. A lovely breakfast is some sourdough, or something like Rvita, with ricotta spread over it and topped with slices of vine tomato. If you are being really fancy with it a drizzle of chilli oil will bring it all to life. Being healthy doesn’t have to taste bland!
We have added spinach but as with most of our recipes feel free to experiment with your favourite vegetables and with what you have hanging around. The sauce is a great base that you can play with – let us know what combinations you enjoy.
Ingredients (serves 4):
- 4 large tomatoes
- 4 garlic cloves
- 1 lemon
- Tablespoon of olive oil
- 250g pasta
- Couple large handfuls of spinach
- 16 tiger prawns
- 50ml milk
- 250g ricotta
- Pinch of chilli flakes
- Salt and pepper to season
- Start off by preheating the oven to 220C. Chop the tomatoes into large chunks and put into a baking tray and add the olive oil. Add the cloves of garlic (don’t worry about peeling them as they are being roasted) and pop into the oven for around 15 minutes until soft and starting to caramelise. This is an extra step that might seem like too much effort for a pasta dish but the flavour you get from the tomatoes by doing it this way is far superior versus just softening them in the pan. It’s worth it we promise.
- Whilst the tomatoes are roasting you can cook the pasta according to instructions. Once cooked (it has to be al dente – please don’t end up with a bowl of mush) put to one side whilst you get the sauce ready.
- Heat a non stick saucepan to a high heat and add the prawns. Cook over a high heat until pink and cooked through, around three minutes. If you don’t have non stick pan just add a little olive oil.
- Once the prawns are cooked add the milk to the pan and turn down the heat to medium. Add the ricotta and stir until smooth. The milk prevents you ending up with ricotta lumps in the dish and instead ensures a smooth and creamy sauce.
- Once you are happy with the consistency add the spinach, zest and juice of one lemon, chilli flakes and season to taste. Stir and then cover, leaving the spinach to melt for around two minutes.
- Add the pasta and ensure it is evenly coated with the sauce.