Spinach & Ricotta Pasta Recipe

Hey pasta lovers, I’ve got a treat for you – this easy and delicious Spinach and Ricotta Pasta recipe!

Imagine a plate of perfectly cooked pasta, mingling with creamy ricotta and vibrant spinach. To add a burst of flavour, we sprinkle nutty parmesan and drizzle some extra virgin olive oil on top. It’s a simple, yet oh-so-satisfying combination that will have you coming back for more.

I used rigatoni for this recipe but don’t stress if you can’t find it in your pantry. Any pasta shape you have on hand will do the job just fine.

Let’s talk about the ingredients – they’re the heart and soul of this dish. Ricotta brings that creamy, cheesy goodness to the mix, while the fresh spinach adds a touch of colour and a healthy vibe. And oh, the parmesan! Grated over the top and baked to perfection, it takes the flavours to a whole new level.

And let’s not forget the magic touch of extra virgin olive oil. A drizzle before serving elevates the dish, giving it a silky finish that’s oh-so-delightful.

Cooking this pasta is a breeze too! Boil your pasta until it’s just right – not too soft, not too firm. While it cooks, whip up the ricotta and spinach mixture, an effortless blend that’s both creamy and delightful.

Once your pasta is ready, toss it gently with the ricotta and spinach goodness until everything is coated in that deliciousness. Pop it all into the oven to get that lovely golden crust on top – it’s the secret to making it look as good as it tastes.

Serve it up hot, and watch the smiles spread across your dining table. The simplicity of this Spinach and Ricotta Pasta recipe is what makes it so special – it’s comfort food at its finest.

So, there you have it, an uncomplicated, yet utterly satisfying pasta dish that’ll leave you and your loved ones feeling warm and content. It’s time to get cooking and savour every delightful bite!

Tips & Tricks

• Don’t burn the shallots, cook them gently for a minute or 2, thats enough.
• When wilting the spinach use a lid on the frying pan, this speeds up the process and helps the shallot to not burn on the base of the pan because it captures all of the humidity.
• If you can’t fit all the spinach in the pan, then add what you can, let it wilt and add the rest.
• Cook the pasta to just beyond al dente, it suits this recipe.

Yield: 2 Portions

Spinach & Ricotta Pasta Recipe

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Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 200g dried pasta
• 250g spinach
• 150g fresh ricotta
• 1 shallot or enough small ones i used 4 (60g)
• Parmesan to taste
• 50ml / a shot of milk (this could also be pasta water)
• Extra virgin olive oil
• Salt & pepper

Instructions

1. Wash and dry the spinach
2. Place the pasta onto cook as per package instructions.
3. Finely dice the shallot.
4. Preheat a saute pan, add a little olive oil, add the chopped shallot and a pinch of salt, fry for 1 minute then add the spinach and cook until wilted but still with some moisture.
5. To a large mixing bowl add the ricotta, a dash of olive oil, a dash of milk and a pinch of cracked black pepper and a little pinch of salt.
6. Whisk that for a minute or 2 until you have a creamy consistency.  Depending on how firm your ricotta is you can add a splash of milk or even a splash of the pasta water to loosen things up a little.
7. Once the spinach is wilted but still with some moisture turn it off a let it sit in the saute pan until you’re ready to serve.
8. Drain your pasta, make sure its quite dry this isn’t a dish where we want a lot of excess moisture.
9. Then add the pasta and spinach to the bowl, mix well, taste for seasoning add serve with some grated parmesan over the top.