Pasta with curd cheese, spinach and lemon

Ingredients (serves 2)

• Wholewheat pasta (dry)160 g
• Low-fat curd cheese (tvarog)200 g
• Spinach150 g
• Hard cheese20 g
• Olive oil10 g
• Tomato150 g

Also: Garlic, lemon zest, nutmeg, salt, pepper

Method

1. Put a large pan of water on to boil over high heat (about 5 min). Meanwhile, thinly slice the garlic, wash the spinach, cut the tomato into wedges and grate the cheese.
2. Salt the boiling water lightly, add 160 g pasta and cook over medium heat for the time on the packet, usually 9–11 min. Save a cup of the water before draining.
3. While the pasta cooks, heat 1 tbsp olive oil (10 g) in a frying pan over medium heat. Fry the garlic for about 1 min, until fragrant but not browned.
4. Add the spinach and cook over medium heat for 1–2 min, stirring, until wilted.
5. Take the pan off the heat and stir in the curd cheese, 2–3 tbsp pasta water, grated lemon zest and a pinch of nutmeg. Salt lightly and season with pepper.
6. Add the drained pasta and mix well; if it's too thick, add another splash of water. Serve sprinkled with cheese, with the tomato on the side.