Spinach ricotta tomato beans

Grating the courgettes creates a velvety texture that cannot be ignored.

Serves 2

Ingredients

  • 1 Onion

  • 3 Garlic

  • 300g Cherry Tomatoes

  • 1 tbsp Balsamic Vinegar

  • 1 Tin Butter Beans

  • 1 Courgette, grated

  • 50g Spinach, roughly chopped

  • 40g Parmesan

  • 1-2 tbsp Ricotta

Method

  1. Fry onion and garlic, then add tomatoes and courgette. Put a lid on for 10 mins

  2. Squish the tomatoes with the back of a spoon and add the balsamic vinegar and beans. Put the lid back on and cook for 10 mins

  3. Add the spinach and parmesan

  4. Season and serve with a tbsp of ricotta on top

Serve with warm crusty bread or a carb of choice