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Spinach and ricotta pasta

I made this the other day as we are trying to have a meat free couple of days a week and this is so tasty and filling you really don't miss any meat. This recipe feeds four generously in fact there was some leftover for lunch the next day. It is also quite inexpensive to make, I used two tubs of ricotta as I like a lot of sauce but you could probably just use one.  Also I usually defrost the spinach just in the microwave for a few minutes as often forget to take it out of the freezer in advance.  I use frozen leaf spinach as it's very economical if you used fresh you would need at least 2 bags to get the same amount but word of warning please don't buy frozen chopped spinach it just sort of disintegrates when cooked but the frozen leaf spinach is perfect for this. Spinach and ricotta pasta  300g  dried tagliatelle (or whatever pasta you like) 1 clove garlic (crushed) 400g frozen spinach  (defrosted) 2 x 250g tubs of ricotta  50g butter grated parmesan cheese salt and pepper

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