INGREDIENTS
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1 1⁄2 lb dried pasta shapes (such as penne or rigatoni)
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1 lb fresh spinach
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1⁄2 cup vegetable stock
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2 medium onions, roughly chopped
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2 teaspoons olive oil
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1⁄2 cup fresh flat-leaf parsley
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1 1⁄4 cups low-fat soft cheese, like ricotta or cottage cheese
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3 organic free-range eggs
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1 1⁄2 cups frozen peas
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1 red chile, finely chopped (optional)
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salt and freshly ground black pepper
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21⁄2 cups shredded hard cheese of your choice, for the topping