400g/14oz wholemeal spaghetti
3 tbsp extra-virgin olive oil
3 garlic cloves, thinly sliced
400g bag spinach, washed
big handful raisins (about 25g/1oz)
squeeze lemon juice
50g/2oz toasted pine nuts
½ x 250g tub half-fat ricotta
Boil the pasta according to pack instructions. Meanwhile, heat 2 tbsp of the olive oil in a deepsided frying pan or large saucepan and fry the garlic for 1 min until just golden. Tip in the spinach (it will seem like a lot), along with the raisins, then cook for 2 mins until the spinach has wilted, stirring a few times.
Take the spinach pan off the heat, then add the lemon juice, remaining olive oil and pine nuts. Stir through the drained pasta, adding a little of the cooking water if the mixture seems dry, then season with black pepper, and salt if you like. Break up the ricotta with a fork and fold through the spaghetti.
606 kcalories, protein 24g, carbohydrate 79g, fat 24g, saturated fat 5g, ﬁbre 11g, added sugar none, salt 0.86g