An idea for a delicious dinner. Perfect for the whole family or a quick but elegant dish when unannounced guests are to turn up 🙂
✅ 250 g of ricotta
✅ a pack of washed baby spinach,
✅ a pack of INCOLA penne pasta
✅ a tablespoon of butter
✅ a tablespoon of INCOLA rice flour
✅ a glass of water
✅ a glass of milk
✅ spices: salt, pepper, 1/4 teaspoon freshly grated nutmeg, garlic clove.
Bake the ricotta on baking paper at 220 degrees for one hour then cool down.
Blanch the spinach, put it into salted boiling water for 3 minutes and drain.
Melt the butter in a high Teflon pan, add spices, flour and fry for a few minutes. Add milk and water, cook for 10 minutes on low heat, stirring all the time. When the sauce gradually starts to thicken, add chopped spinach and cook for a few more minutes, add nutmeg and crumble in baked ricotta. Combine with cooked pasta.
About the author:
Małgosia – for health reasons has been on a gluten-free diet for 4 years. She has always loved to cook and her inspirations are in fact mostly her own ideas, which are so many that she cannot keep up with them.
She makes sure that dishes are colourful, tasty and not associated with eating cardboard, and above all are made of products available to everyone and easy to prepare.
Malgosia runs her account on instagram @mniammniam_bez_glutenu.