Ricotta Spinach Pasta

For the ricotta spinach pasta, first cook the pasta in salted water until al dente, strain and set aside.

For the sauce, chop the garlic cloves very finely. In a slightly higher pan, heat the oil and sauté the garlic cloves, making sure not to brown them too much.

Add the spinach and bring to the boil with about 70 ml of water. When the spinach is well heated, add the ricotta. Simmer for a few minutes on a not too high flame.

Season with salt, pepper and stir in the nutmeg seasoning. At the end, fold the cooked pasta into the sauce and sprinkle with Parmesan before serving.

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