Spinach & Ricotta Pasta

6
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In

Recipe: #35011

May 30, 2020



"An easy pasta dish for two"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (90.4 g)
  • Calories 224.2
  • Total Fat - 11.5 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 30.3 mg
  • Sodium - 190.6 mg
  • Total Carbohydrate - 22.5 g
  • Dietary Fiber - 3.6 g
  • Sugars - 0.3 g
  • Protein - 9.1 g
  • Calcium - 239.8 mg
  • Iron - 1.2 mg
  • Vitamin C - 9.4 mg
  • Thiamin - 0.1 mg

Step 1

Cook the pasta according to the packet instructions, or until al dente. Drain and reserve a cupful of the cooking water.

Step 2

If using fresh spinach, cook it with a splash of water in a saucepan for 1–2 minutes, or until wilted, and leave to cool. Squeeze all the liquid out of the spinach using your hands and roughly chop.

Step 3

Melt the butter in a large frying pan. Once foaming, add the spinach, garlic, cooked pasta and a splash of the pasta cooking water and cook for 2–3 minutes, stirring frequently. Add more of the cooking water if needed. Add the ricotta and cook gently while mixing with two forks to break it up.

Step 4

Season with the nutmeg, percorino, salt and pepper and serve.

Tips & Variations


No special items needed.

Related

KarenSTL

I really like the ingredients and you can't go wrong with an easy pasta, so I highly recommend this dish. I did use frozen chopped spinach (about 8 oz) and soft farmer's cheese. Since the cheese isn't sweet like ricotta, I added a pinch of sugar too. Definitely easy and good. I think I'll saute up some mushrooms and imitation crab and add it to the leftovers tomorrow.

review by:
(11 Jun 2020)