Jamie Oliver's green pasta

One of my favorite cookbooks is Jamie Oliver's 5 Ingredients. One of the recipes is a super green, vegetarian pasta dish with cavolo nero. This vegetable isn't very popular in the Netherlands and hard to find, so I tried making it with fresh spinach. As you can see, I ended up with way too much sauce. But I didn't mind. The taste was lovely and I ended up spooning up every single drop of it. Only extra ingredient I added was the tomato. I did alter the recipe, so you might end up with a little less sauce than I had in the picture. Ingredients (2p):

• 200 g pasta • 450 g spinach (Jamie used only 200 g of cavolo nero, but I prefer more vegetables and I like a lot of sauce) • 4 garlic cloves • ricotta • 30 g parmigiano • salt and pepper • tomato • 1. Blanch your spinach in boiling, salted water. Just long enough to make it shrink. Scoop it out and use the water to boil your pasta.

2. Boil the garlic with your pasta. Leave the garlic big enough so you can scoop the cloves out of the water again.

3. Grate the parmigiano and cut your tomatos. Puree the spinach with the boiled garlic and the parmigiano and some salt and pepper.

4. As soon as your pasta is ready, drain the pasta and add the spinach sauce. Stir well and add the ricotta and tomatos on your plate. I also added some olive oil and chilli flakes. Super easy and super tasty and meatless! And only was pan to clean!