Conchiglie con gli spinaci


50g unsalted butter

1 large shallot, finely chopped

400g spinach, chopped

300g conchiglie

4 tbsp single cream

100g ricotta

1 lemon, zest

40g freshly grated parmigiano reggiano



1 Melt the butter in a large saucepan. Add the shallot and cook over a low heat, stirring occasionally, for 5 minutes. Turn the heat up, stir in the spinach, season with salt and cook for a few minutes, until wilted. Lift out of the pan with tongs and drain in a sieve to remove any excess water.

2 Meanwhile, cook the pasta in a large pan of salted, boiling water until al dente. Put the cream, ricotta and ½ of the lemon zest and parmesan into a serving dish. Season well, then beat until smooth and combined.

3 Drain the pasta and stir into the ricotta mixture. Add the spinach, toss lightly, and serve immediately, scattered with the remaining zest and cheese.

This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,019kj
Fat 20.8g
Saturated Fat 12.8g
Carbohydrate 56g
Sugars 4.2g
Protein 17.5g
Salt 0.6g
Fibre 5g

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4 stars

Average user rating Based on 7 ratings

This recipe was first published in Thu Jul 30 17:25:37 BST 2015.