Don't buy tiny pasta shells for this recipe, as you'll need extra large ones to hold the cheesy spinach filling, which is well seasoned with garlic and nutmeg. As the shells are served cold, you can cook the pasta and prepare the stuffing ahead of time and assemble the dish when you are ready to serve.
An attractive and unusual way with pasta, that could be served as a starter or main course. The light yogurt sauce is coloured pale pink with tomato puree.
SERVES 2
10 large pasta shells
450 g (1 lb) fresh spinach, trimmed, or 225 g (8 oz) frozen spinach
1 - 2 garlic cloves, skinned and crushed
100 g (4 oz) low-fat soft cheese
freshly grated nutmeg
salt and pepper
150 g (5 oz) natural yogurt
15 ml (1 tbsp) tomato puree
finely grated rind and juice of 1/2 lemon
1. Cook the pasta in a large saucepanful of boiling salted water for 8 - 10 minutes or until tender.
2. Meanwhile, wash the fresh spinach in several changes of water and roughly chop. Cook with just the water clinging to the leaves for 3 - 4 minutes or until just wilted. If using frozen spinach, cook for about 10 minutes or until thawed. Drain the spinach and finely chop.
3. Mix the spinach with the garlic and cheese and season generously with nutmeg and salt and pepper. Leave to cool.
4. Drain the pasta and rinse with cold water, then drain again. When the spinach mixture is cold, use to stuff the shells. Arrange on two plates.
5. Mix the yogurt, tomato puree and lemon rind and juice together and season with salt and pepper to taste. Pour over the stuffed shells. Cover and chill until ready to serve.
