Butternut noodles with spinach and ricotta | Sainsbury`s Magazine

Ingredients

• 40g pine nuts or sunflower seeds
• 1 tbsp olive oil
• 1 garlic clove, crushed
• a pinch of crushed dried chilli flakes
• 1 x 300g pack boodles (butternut squash noodles)
• 1 x 200g pack baby leaf spinach
• 1 tsp fresh thyme leaves, plus extra to garnish
• juice and finely grated zest of 1⁄2 small lemon
• 25g grated Parmesan, or vegetarian alternative
• 125g ricotta