For cooking pasta

10 oz / 300 g spiral pasta (we used tri-colour pasta like this)

1 L / 4 cups of water (we use 250 ml cups)

1/4 cup tightly packed with defrosted spinach OR 2 cups fresh baby spinach leaves

Zest of 1/2 lemon

1 garlic clove, finely chopped

1 teaspoon salt

5 cherry tomatoes, cut into quarters

For finishing the pasta

Zest of 1/2 lemon

Juice of 1/2 lemon

1 garlic clove, finely diced or grated

1/2 teaspoon black pepper

1/2 teaspoon salt

1 tablespoon of olive oil (omit for Weight Watchers)

1/2 cup ricotta cheese (low-fat for Weight Watchers)

1/3 cup grated Parmesan cheese

A few mint leaves or basil leaves, chopped or sliced

6–8 cherry tomatoes, halved or quartered