1 pack (200g) Organic Konjac Penne
1kg fresh spinach leaves
8 tbsp light or whipping cream
6 tbsp freshly grated Parmesan cheese, plus extra to serve
¼ tsp grated nutmeg
Salt and freshly ground black pepper
1 tbsp butter
1 tbsp Ricotta cheese
Step 1: Wash the spinach thoroughly, then place into a large saucepan with just the water clinging to the leaves. Put the lid on the saucepan and place over a low heat for about 5 minutes, until all the leaves have wilted.
Step 2: Drain well, squeezing out any excess liquid, then put the cooked spinach in the food processor with cream, butter and Parmesan. Stir in the nutmeg and season to taste.
Step 3: Prepare the Organic Konjac Penne as per package instructions (drained and rinsed).
Step 4: Dry fry in an open pan and pour over the sauce and toss together.
Step 5: Serve with a dollop ricotta cheese, and sprinkle a little Parmesan