Pasta with Cherry Tomatoes, Ricotta and Spinach

Stefan doesn’t like pasta very much. If he would have to choose between rice and pasta he would always go for rice. But I’ll try to sneak some spaghetti and co into our dinner as often as possible…

So here is another simple and fresh dinner – great after a busy day at work.

Spaghetti with Cherry Tomatoes, Ricotta and Spinach.

Serves: 2 – 3
Source: ‘Simply Bill’ by Bill Granger


250 g pasta
300 g cherry tomatoes
1 clove of garlic
1/2 red onion
1 bunch of oregano, fresh
1 tbsp olive oil
30 g baby spinach
100 g ricotta
30 g parmesan
Sea salt
Black pepper


  • Preheat oven to 180°C.
  1. Thinly slice garlic, red onion and oregano.
  2. In a medium bowl combine tomatoes, garlic, red onion, oregano and olive oil. Place on a baking tray and roast for 20 minutes or until wilted.
  3. Cook your pasta in a large pot of well-salted water. Drain and toss with the tomato mixture, spinach and half the ricotta.
  4. Divide among serving bowls and top with remaining ricotta, grated parmesan and some sea salt and black pepper.

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