Twisted Pasta with Creamy Greens & Bacon

Add the Casarecce pasta to the boiling water and cook for approximately 8-9 minutes, or until ‘al dente’, stirring regularly. Reserve ½ cup of the cooking water. Drain the Casarecce and return to the saucepan. Drizzle with a dash of olive oil to stop it from sticking. Set aside. Note: Be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it!

Meanwhile, heat a large frying pan over a medium-high heat with the remaining olive oil. Fry the middle bacon for 3-4 minutes, or until crispy and brown. Add the brown onion, chopped spinach leaves and broccoli florets and cook for 3-4 minutes, or until soft and wilted.

Stir in the smooth ricotta and mix to coat the veggies. Slowly add the reserved pasta water until a sauce-like consistency forms. Season with salt and pepper. Add the cooked Casarecce back to the pan and stir to combine.