Butternut noodles with spinach and ricotta


  • 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

For Full Instructions, You Can Go Here : https://www.sainsburysmagazine.co.uk

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