Easy Spinach Ricotta Pasta
User Reviews
3.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
4037 kcal
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Cuisine
Vegetarian
Easy Spinach Ricotta Pasta
Description
This recipe starts by thawing frozen chopped spinach, which is then drained well to remove excess water before adding to the sauce. Meanwhile, fettuccine pasta is cooked to al dente and drained, reserving some cooking water for adjusting sauce consistency.
The ricotta sauce is made by softening minced garlic in olive oil without browning, then adding milk and ricotta cheese to create a creamy base. The sauce is brought to a gentle simmer and thickened until it coats a spoon. Salt and freshly cracked black pepper are used to season the sauce.
Once thickened, the drained spinach is incorporated into the sauce for even distribution, followed by the cooked pasta. A splash of reserved pasta water can be added if needed to loosen the sauce, ensuring everything is coated smoothly. This pasta dish is served warm, offering a balanced texture from tender greens and the richness of ricotta.
Ingredients
- 1/2 lb. fettuccine $0.75, uncooked
- 2 Tbsp olive oil $0.32
- 2 cloves garlic $0.16
- 1/2 cup milk $0.24
- 1 cup ricotta cheese $1.22, whole milk
- 1/4 tsp salt $0.02
- black pepper $0.05, freshly cracked
- 1/4 lb. spinach $0.40, frozen, chopped
Instructions
- Place the frozen spinach in a colander to thaw while you work on the pasta and sauce.
- Bring a large pot of water to a boil and then add the pasta. Let 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 later if needed.
- While the pasta is boiling, prepare the ricotta sauce. Mince the garlic and add it to a large skillet with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant (but not browned). Add the milk and ricotta, then stir until relatively smooth (the ricotta may be slightly grainy). Allow the sauce to heat through and come to a low simmer. The sauce will thicken slightly as it simmers. Once it's thick enough to coat the spoon (3-5 minutes), season with salt and pepper.
- Squeeze the thawed spinach to remove as much excess water as possible (squeeze it in your fist), then add it to the ricotta sauce. Stir until the spinach is distributed throughout the sauce. Taste and adjust salt or pepper if needed. Turn the heat off.
- Add the cooked and drained pasta to the sauce and toss to coat. If the sauce becomes to thick or dry, add a small amount of the reserved pasta cooking water. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 4037 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 403.7kcal | 20% |
| Carbohydrates | 49.95g | 17% |
| Protein | 14.45g | 29% |
| Fat | 16.3g | 25% |
| Sodium | 362.4mg | 15% |
| Fiber | 2.68g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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