Spinach and Ricotta Pasta Recipe: Creamy and Quick
A quick spinach and ricotta pasta for two, or three with something on the side. Shallot and spinach are wilted in a pan, ricotta is whisked with olive oil and a splash of milk until creamy, then everything is tossed through hot, well-drained rigatoni and finished with parmesan.
Equipment
- Large pot / Stockpot
- Frying pan with a lid
- Mixing bowl / Bowl large
- Whisk
- Chef's knife
- Chopping board
- Colander
- Digital scales
- Serving bowl / Dish
Ingredients
- 200 g dried pasta
- 250 g spinach
- 150 g fresh ricotta
- 1 shallot or enough small ones, I used 4 60g
- Parmesan to taste
- 50 ml / a shot of milk this could also be pasta water
- Extra virgin olive oil
- Salt & pepper
Instructions
- Wash and dry the spinach.
- Bring a large pot of salted water to the boil and cook the pasta for the time on the packet (14 minutes for the rigatoni used here). Give it a stir now and then so nothing sticks.
- Trim the shallot, halve it through the middle and peel off the papery skin and the dry first layer, which burns and turns bitter in the pan. Lay it cut side down and slice it thinly.
- Heat a frying pan over a low heat, add a splash of olive oil, the shallot and a pinch of salt and cook for about a minute until translucent. Add the spinach (in batches if it will not all fit) and put a lid on so it steams and wilts quickly.
- In a large mixing bowl, add the ricotta, a drizzle of olive oil, a splash of milk (or pasta water) and a pinch of freshly cracked black pepper.
- Whisk for a minute or two until creamy. If your ricotta is on the firm side, add a splash more milk to loosen it.
- Once the spinach has wilted, season with a little salt, turn the heat up and keep stirring to cook off the excess water until only a little moisture is left. Turn the heat off and leave it in the pan until you are ready to serve.
- Drain the pasta, shake it as dry as possible and leave it for a minute to steam off. This is not a dish where you want excess moisture.
- Add the spinach to the ricotta and mix well until creamy, then add the hot pasta and mix again. Taste, season with salt and pepper, and serve topped with grated parmesan and a drizzle of olive oil.
Video
Nutrition
Serving: 1servingCalories: 611kcalCarbohydrates: 90.9gProtein: 23.8gFat: 17.5gSaturated Fat: 6.6gCholesterol: 39.3mgSodium: 201.7mgPotassium: 1218mgFiber: 6.9gSugar: 7g
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