Butternut noodles with spinach and ricotta
Serves: 2
Total time: 
Recipe photograph by Kris Kirkham
Butternut noodles with spinach and ricotta
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
412Kcal
Fat
31gr
Saturates
9gr
Carbs
14gr
Sugars
9gr
Fibre
5gr
Protein
18gr
Salt
0.5gr
Debora Robertson
Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes
Debora Robertson
Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes
Ingredients
- 40g pine nuts or sunflower seeds
- 1 tbsp olive oil
- 1 garlic clove, crushed
- a pinch of crushed dried chilli flakes
- 1 x 300g pack boodles (butternut squash noodles)
- 1 x 200g pack baby leaf spinach
- 1 tsp fresh thyme leaves, plus extra to garnish
- juice and finely grated zest of 1⁄2 small lemon
- 25g grated Parmesan, or vegetarian alternative
- 125g ricotta
Step by step
- Warm a large frying pan over a medium heat and dry fry the pine nuts or sunflower seeds, rattling the pan frequently, until they're just golden. Tip them out onto a plate and reserve.
- Return the frying pan to the hob and warm the olive oil over a medium heat. Add the garlic and chilli flakes and cook for 30 seconds before tipping in the boodles. Gently warm them through for about 2 minutes, being careful not to break them up.
- Add the toasted pine nuts, spinach, thyme, lemon juice and zest, season well, and stir until the spinach is just wilted and the seasonings well distributed. Quickly toss through most of the Parmesan.
- Divide between 2 warmed bowls, spoon over the ricotta and finish with a few more thyme leaves and the rest of the Parmesan; serve immediately.
