Hazelnut pasta with spinach and ricotta cream
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
708 kcal
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Course
Main Course
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Cuisine
Italian
Hazelnut pasta with spinach and ricotta cream
Description
This recipe features tagliatelle pasta cooked al dente and tossed with a ricotta-based cream sauce. The ricotta is creamed smooth using reserved pasta water or optional fresh cream, then seasoned lightly with nutmeg, salt, and black pepper to enhance its mild flavor. Shallots sautéed in olive oil provide sweetness and softness, while baby spinach adds freshness and a slight bite when wilted.
Adding crushed hazelnuts introduces a pleasant crunchy texture and distinctive nutty flavor that complements the creamy ricotta and tender spinach. Grated Parmesan cheese enriches the dish with a salty depth, and fresh thyme imparts an herbaceous note that rounds out the flavors. The pasta is briefly sautéed with the spinach and sauce combination to marry the ingredients before serving warm.
This dish is ideal for a satisfying vegetarian meal and pairs well with light salads or as a main course. The creaminess of the ricotta and the nuttiness from the hazelnuts provide a balance of textures and flavors that make this recipe unique among pasta dishes.
Ingredients
- 400 g Tagliatelle pasta ( I used pasta made with hazelnuts)
- 200 g ricotta cheese fresh
- 400 g baby spinach leaves washed
- 2 shallot peeled and sliced
- 30 g Parmesan Cheese grated
- 4-5 tablespoon hazelnut not too fine, crushed
- 1 prig thyme fresh
- 1 pinch nutmeg
- salt for pasta and to taste
- black pepper to taste
- 100 ml fresh cream optional
- 3-4 tablespoon extra virgin olive oil
Instructions
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
- Peel the shallots, cut them into thin rings and fry them in a large pan with heated olive oil until they start to soften. Add the well washed and dried spinach and continue cooking for another 3-4 minutes.
- Cook the pasta al dente according to the instructions on the packet. When ready save some of the cooking water and drain.
- Cream the ricotta with some of the saved pasta water. Work it until you have a nice smooth thick creamy sauce. You can use a fork or handheld blender for this. If you prefer you can also cream it with fresh cream. In that case, you can prepare it before cooking the pasta. Season the ricotta cream with nutmeg, salt and pepper as required.
- Add the pasta to the pan with the spinach, add the creamed ricotta, some of the grated Parmesan and crushed hazelnuts and a little fresh thyme. Mix everything together well and sauté for a few moments. Serve hot with another sprinkling of crushed hazelnuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 708 kcal
% Daily Value*
| Calories | 708kcal | 35% |
| Carbohydrates | 83g | 28% |
| Protein | 25g | 50% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 59mg | 20% |
| Sodium | 256mg | 11% |
| Potassium | 918mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 10041IU | 201% |
| Vitamin C | 30mg | 33% |
| Calcium | 337mg | 34% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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