INGREDIENTS
160 g
pasta
90 g
leek, halved lengthwise then sliced (around half a medium leek)
3 cloves
garlic, minced
75 g
fresh spinach, roughly chopped
4 tbsp
fresh parsley, chopped
125 g
ricotta cheese
50 g
vegetarian parmesan-style cheese
2 tbsp
milk
nutmeg
Salt
Black pepper