spinach recipes
This creamy spinach and ricotta pasta is a comforting dish that combines the freshness of spinach with the rich taste of ricotta cheese. Perfect for a quick weeknight dinner or a gathering with friends, it's a delicious way to enjoy leafy greens.
Equipment
- 1 large pot
- 1 strainer
- 1 large skillet
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 8 oz pasta (e.g., penne or fusilli)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 10 oz fresh spinach, washed and roughly chopped
- 1 cup ricotta cheese
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- to taste red pepper flakes (optional) For a bit of heat.
Instructions
- Boil water in a large pot, add a pinch of salt, and cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and sauté for another 30 seconds until fragrant.
- Add the chopped spinach to the skillet. Cook for about 3-4 minutes, stirring frequently until the spinach has wilted down.
- Lower the heat and add the ricotta cheese and heavy cream to the skillet. Mix until well combined and heated through, about 2 minutes.
- Season with salt, black pepper, and optional red pepper flakes if using.
- Add the drained pasta to the skillet, tossing to combine everything together. If the mixture seems dry, add a splash of the reserved pasta water until desired consistency is reached.
- Serve hot, garnished with grated Parmesan cheese.
Notes
Feel free to substitute frozen spinach if fresh is not available; just thaw and drain it well before using.
You can add other ingredients such as grilled chicken or mushrooms for additional protein and flavor.
This dish can be stored in the refrigerator for 2-3 days and reheats beautifully.