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Pasta con Ricotta e Spinaci

Pasta con Ricotta e Spinaci

Prep Time: 10 minutes, Cook Time: 15 minutes, Total Time: 25 minutes, Ease of Cooking: Easy, Servings: 4, Calories: Approximately 400 per serving, Cost of Ingredients: $8-$12 (depending on local prices), Cuisine: Italian, Course: Main Course.
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Equipment

  • Large pot, skillet, mixing bowl, strainer, spatula

Ingredients
  

  • Pasta:
  • 300 g 10 oz of your favorite pasta (fusilli, penne, or spaghetti work well)
  • Ricotta Mixture:
  • 250 g 9 oz ricotta cheese
  • 150 g 5 oz fresh spinach (or frozen, thawed and drained)
  • 1 clove of garlic minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg optional
  • Toppings:
  • Grated Parmesan cheese to taste
  • Fresh basil leaves for garnish

Instructions
 

  • Step 1: Cook the Pasta
  • Boil Water: In a large pot, bring salted water to a boil.
  • Add Pasta: Once boiling, add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set aside.
  • Step 2: Prepare the Ricotta Mixture
  • Sauté Garlic: In a skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant but not browned.
  • Add Spinach: Toss in the fresh spinach and cook until wilted (about 2-3 minutes). If using frozen spinach, ensure it’s well-drained and heat through.
  • Mix Ricotta: In a mixing bowl, combine the ricotta, sautéed spinach and garlic, salt, pepper, and nutmeg (if using). Stir until well blended.
  • Step 3: Combine and Serve
  • Combine Pasta and Sauce: Add the drained pasta to the skillet with the ricotta mixture. Stir gently to combine, adding reserved pasta water a little at a time until the desired creaminess is achieved.
  • Serve: Plate the pasta, top with grated Parmesan cheese and fresh basil leaves. Enjoy your delightful Pasta con Ricotta e Spinaci!