Serves 4-6


SB – Spinach, broccoli and ricotta pasta

15 minCook Time

15 min

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  • 400g penne pasta
  • 1 head of broccoli
  • 50g pine nuts
  • 1 tbsp olive oil
  • 100g frozen onion or 1 large onion
  • 50g frozen garlic or 2 cloves fresh garlic
  • 250g ricotta
  • 100g fresh spinach


  1. Cook pasta according to packet instructions, adding broccoli florets into the same water for the last 5 mins
  2. In a large, flat pan, toast pine nuts gently for 1-2 mins until brown and save on a plate for later
  3. Reusing the same pan, gently brown frozen onion and frozen garlic in the oil
  4. Chop the fresh spinach
  5. When the pasta and broccoli are drained, place them back in their pan with the ricotta - the ricotta will melt from the heat of the pasta to create a creamy sauce
  6. Mix the onion and garlic and chopped spinach in with the creamy pasta and serve topped with the toasted pine nuts
  7. ENJOY!


Add diced chorizo to the onions and garlic to add spice and meat to this vegetarian dish For vegan options - substitute ricotta for preferred plant-based cream cheese alternative Add ground almonds on top for baby



641 cal


20 g


86 g


24 g
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