Ingredients
- 1 clove garlic, finely chopped
- 100 g of spinach
- 150 g of soft goats cheese
- 50 g of parmesan cheese, grated
- 300 g of napolina rigatoni
- 2 tablespoons of napolina light in colour olive oil
- 1 large onion, finely chopped
Method
Step 1
Cook 300g Rigatoni in boiling, salted water until al dente.Step 2
Meanwhile chop a clove of garlic and one large onion.Step 3
Heat 2 tablespoons light in colour olive oil in a pan and add the onion and garlic, lightly frying for 10 minutes until softened.Step 4
Drain the pasta reserving 100ml pasta water.Step 5
Add the pasta and the water to the onion and garlic along with 150g goat’s cheese. Mix well for 2 minutes before adding 100g spinach. Stir in until it wilts.Step 6
Serve immediately with grated parmesan.