Spinach Pasta with Ricotta
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Servings
8
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Calories
379 kcal
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Course
Main Course
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Cuisine
American
Spinach Pasta with Ricotta
Description
This spinach pasta dish cooks pasta in a vegetable broth infused with sautéed shallots, garlic, and nutmeg, lending subtle aromatic layers. After simmering until al dente, ricotta and cream are folded in to create a luscious, creamy sauce. Fresh spinach, chopped walnuts, and drained sun-dried tomatoes are stirred in last, adding texture, mild bitterness, sweetness, and crunch. The gentle simmering after combining ensures the spinach wilts and the flavors meld.
The pasta provides a soft bite contrasted by the nutty crunch of walnuts and the tender spinach. Sun-dried tomatoes introduce an acidic sweetness balancing the richness of ricotta and cream. This preparation makes a satisfying vegetarian entrée or side.
Garnish with fresh parsley if desired before serving. Leftovers can be stored refrigerated for up to three days and reheated gently; freezing is not recommended due to texture changes in the dairy.
Ingredients
- 1 tablespoon olive oil
- 3 shallot chopped, small
- 3 cloves garlic minced
- 2 teaspoons nutmeg freshly ground
- 6 cups vegetable stock homemade or store-bought
- 1 pound dried pasta (I used trumpets)
- 1/3 cup heavy cream
- 15 ounces ricotta cheese
- 8 ounces baby spinach lightly chopped, stems removed, fresh
- 1/3 cups sun-dried tomatoes (if in oil, drain)
- 3/4 cups walnut pieces
- salt and pepper
Instructions
- Place a large sauté pan over medium-low heat. Sauté the shallots and garlic in olive oil for 2-3 minutes. Then stir in freshly grated nutmeg, and cook 1 more minute.
- Add the vegetable stock to the pan. Bring to a simmer, then stir in the pasta, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Simmer covered for 8-10 minutes until the pasta is cooked to al dente. Check the instructions for your particular type of pasta, times vary.
- Turn the heat to low. Remove the pan from the heat and stir in ricotta and cream. Gently fold in the spinach, walnuts, and sun-dried tomatoes.
- Return the pan to the low heat burner. Cover and simmer for 3-5 minutes until the spinach is wilted and all ingredients are heated through. Garnish with chopped parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat gently in the microwave until warmed through.
- Freezing is not advised as the texture of the cream and ricotta does not hold well after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 379kcal | 19% |
| Carbohydrates | 41.3g | 14% |
| Protein | 16.9g | 34% |
| Fat | 18.5g | 28% |
| Saturated Fat | 6.4g | 32% |
| Cholesterol | 65mg | 22% |
| Sodium | 808mg | 34% |
| Fiber | 1.9g | 8% |
| Sugar | 2.1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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