Cavolo Nero and Spinach Rigatoni - San Remo
In a pot of boiling salted water, add the pasta and cook as per packet instructions.
Ingredients
- San Remo No. 22 Rigatoni 500g
- Extra virgin olive oil
- 1 onion, diced
- 2 garlic cloves, sliced
- 1 green chilli
- 1 bunch cavolo nero, cut leaves into 1cm lengths
- 65 g baby spinach
- 1 cup cream
- 1 cup soft ricotta
- ½ cup parmesan, grated
- 1 lemon, juiced and zested
- salt and pepper
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