Spaghetti with cavolo nero, chestnuts and ricotta

This is the kind of dinner you can knock up in about 15 minutes – it’s really easy and, most importantly, delicious. It’s also a nice way to eat more greens – which can prove difficult when it’s cold and all you want to eat is potatoes! I love the ricotta in this recipe, but if you don’t fancy a creamy sauce, you can omit the ricotta and just use a drizzle of extra virgin olive oil for a slightly lighter dish.


(serves 2)

160g spaghetti

100g cavolo nero

100g chestnuts, roughly chopped

2 cloves of garlic, chopped

2 tablespoons of ricotta

a splash of milk

a squeeze of lemon juice

olive oil

salt and pepper

Put a large pan of water on to boil, then put a medium frying pan (preferably with a lid) on a medium heat with 1 tbsp olive oil. When the oil is hot, add the chestnuts and garlic and fry for 5 minutes until fragrant.

Add the cavolo nero and stir for a couple of minutes, until it starts to wilt. Then put a lid on the pan and turn the heat down to low and leave the cabbage to cook for a few more minutes.

Once the water has boiled, add a pinch of salt and the spaghetti and cook for 10-12 minutes.

Drain the spaghetti and add to the frying pan, then toss with the chestnuts and cabbage. Add the ricotta along with a splash of milk, squeeze of lemon and some seasoning. Once the spaghetti is covered with the sauce, it’s ready to serve!


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