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EASY SPINACH RICOTTA PASTA

This quick and luxurious Spinach Ricotta Pasta boasts a creamy and ḡarlicky spinach sauce made easy with ricotta cheese.

I looove ricotta cheese. It’s flavor is light and fresh flavor, making it great for warm weather dishes. I’ve tried making my own fresh ricotta in the past, but I haven’t yet been able to achieve the texture or flavor that I like. So, when I saw ricotta on sale at the store, I jumped at the chance to make this recipe for Spinach Ricotta Pasta that has been swimming around in the back of my head for a while.

This recipe produces. I added my versatile vegetable spinach, to help get fiber and a green . I would be sure you chop them into smaller pieces, although you could try broccoli florets if you are not into spinach.

This recipe makes approximately four side dish sized portions (2 oz. Of pasta every day ), but you could beef it up by adding some chicken, or even more veggies (any grilled vegetable could be amazing with this). Want a taste? Consider topping it off. I enjoyed the refreshing flavor that ricotta.

And one final note: all ricotta isn't equal. I have had some brands that are good I could eat it with a spoon and many others which are tasteless and dry. It might take some experimentation to find one that you like. And because of this Spinach Ricotta Pasta recipe specifically, total fat ricotta is unquestionably best (lower fat ricotta can occasionally be gritty).

Recipe adapted from  here
INGREDIENTS
  • 1/2 lb. uncooked fettuccine 
  • 2 Tbsp olive oil 
  • 2 cloves ḡarlic 
  • 1/2 cup milk 
  • 1 cup whole milk ricotta 
  • 1/4 tsp salt 
  • Freshly cracked pepper 
  • 1/4 lb. frozen chopped spinach 
INSTRUCTIONS
  1. Put the frozen spinach in a colander to thaw as you work on the sauce and pasta.
  2. Bring a large pot of water to a boil and add the pasta. Allow the pasta boil until al dente, then drain in a colander. Reserve about 1/2 cup of the pasta cooking water to help loosen the sauce needed.
  3. While the pasta is boiling, prepare the ricotta sauce. Mince the garlic and add it. Cook over medium-low heat for 1-2 minutes, or just until tender and fragrant (but not browned). Add the milk and ricotta, then stir until relatively smooth (the ricotta might be slightly grainy). Allow the sauce and come to a simmer. The sauce will thicken as it simmers. Once it is thick enough to coat the spoon (3-5 minutes), season with pepper and salt.
  4. Squeeze the thawed spinach to remove as much excess water as possible (squeeze it into your fist), then add it to the ricotta sauce. Stir until the lettuce is spread through the sauce. Taste and adjust salt or pepper if necessary. Turn off the heat.
  5. Add the cooked and drained pasta into the sauce and toss to coat. Add a little bit of the reserved pasta cooking water if the sauce becomes to dry or thick. Serve warm.

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