‘The Sainsbury’s stone’, that’s what they call it and I fear it’s already started to creep on my face (why does fat always go to my face first? Everyone else gets arse and I get face?! What an unjust world.) Anyway, one week at Sainsbury’s Magazine and I’ve already chomped my way through a slice of cake a day, literally. And we’re not talking Mr Kipling, we’re talking maple syrup layered sponges, blueberry and lemon drizzle cup cakes, Victoria sandwiches topped with edible crystallised flowers. You get the idea, some seriously good cakes (unlike Mr Kipling’s which were not seriously good at all). I’m telling you, cakes just keep appearing and somehow making their way from the test kitchen into my mouth. It’s very curious.
So a stone, a whole stone, is what I’m set to put on if I continue to eat in this way, something must be done. But how can I have my cake and eat it, literally. There’s only one thing for it, I have to cut calories elsewhere so bring on my skinny linguine. Packed with spring greens and ricotta, this creamy dinner manages to taste indulgent without the calories. Yes I know, I really should have cook book. Speaking of cook books, how does Fearne Cotton have one and I don’t? The world really is a messed up place.
Spring Linguine with Lemon & Ricotta
Serves 2 / Takes 20 minutes
Spray oil or one teaspoon of sunflower/rapeseed oil
2 garlic cloves, crushed
Half a red chilli, de-seeded
1 Lemon, juice and zest
4 Handful of spring greens
Salt and pepper
Extra virgin olive oil to serve
1. Put a kettle on to boil with enough water to cook your pasta in. Put your linguine in a suitably sized saucepan and add a good sprinkle of salt. Whilst the kettle’s boiling, this is a good time to zest and squeeze the juice out of your lemon into a bowl, crush the garlic and chop and de-seed the chilli.
2. In a large frying pan on a medium heat, spray with oil and add the crushed garlic. Cook for a minute stirring constantly to prevent it from burning.
3. Pour the boiling water from the kettle over your pasta and cook as per packet instructions.
4. Add the chilli, the chopped greens, lemon juice and zest to the frying pan. Give it a good stir, turn the heat down and wilt down the greens. Season well with salt and pepper.
5. Once soft, add the ricotta cheese and stir through the greens and take off the heat. Drain the pasta and add to the frying pan stirring well to incorporate the greens. Serve immediately drizzled with extra virgin olive oil and a good crack of black pepper.
If you’ve had a go at making my Lemon & Ricotta Linguine or any of my recipes I’d love to hear about it @corrieheale email@example.com