A creamy vegetarian spaghetti with ricotta, spinach, garlic, and parmesan.
90 gRicotta
0.25 cupMilk
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25 gParmesan cheese
20 gButter
100 gSpinach
2 clovesGarlic
150 gSpaghetti
To tasteSalt
To tasteBlack Pepper
Boil the spaghetti in salted water for 10 minutes, reserving a little pasta water before draining.
Melt butter in a pan and cook garlic for 1 minute until fragrant.
Add spinach and cook for 2 minutes until wilted.
Stir in ricotta, milk, parmesan, salt, and black pepper, then toss with spaghetti until creamy.