
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
Fry onion and garlic, then add tomatoes and courgette. Put a lid on for 10 mins
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
Add the spinach and parmesan
Season and serve with a tbsp of ricotta on top
Serve with warm crusty bread or a carb of choice