Conchiglie con gli spinaci

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

Serves: 4


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.