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    Conchiglie con gli spinaci

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    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.

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


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