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Penne with Ricotta and Spinach Sauce

200g frozen spinach
110g butter
450g Ricotta
60g Parmesan grated
Pepper
Salt
  1. Allow the spinach to defrost then chop finely.
  2. In a large frying pan add 60g of butter on a medium heat melt the butter and add the spinach and salt if required sauté the spinach for a few minutes.
  3. Add the spinach, ricotta and cheese to the cooked penne along with the remaining butter mix thoroughly.
  4. Serve immediately.
Serves 4