Pasta con Salsa di Ricotta e Spinaci

Course Main Course

Cuisine Italian

Ingredients
Pasta: 300g about 10.5 oz of your favorite pasta (e.g., fettuccine, penne, or spaghetti)
Ricotta Cheese: 250g about 9 oz
Spinach: 200g about 7 oz fresh spinach (or 150g frozen, thawed and drained)
Garlic: 2 cloves minced
Olive Oil: 2 tablespoons
Parmesan Cheese: 50g about 1.5 oz, grated
Salt: to taste
Black Pepper: to taste
Nutmeg: a pinch optional
Lemon Juice: from half a lemon optional, for freshness
Variations
Add Protein: You can add grilled chicken shrimp, or chickpeas for extra protein.
Vegan Option: Substitute ricotta with a vegan alternative like tofu blended with nutritional yeast and use a vegan pasta.
Gluten-Free: Use gluten-free pasta to accommodate dietary needs.
Tips
For a creamier sauce feel free to add a splash of pasta cooking water to the ricotta mixture.
Fresh spinach works best but frozen can be a great time-saver. Just ensure it's thoroughly drained.
If you like a bit of heat add red pepper flakes to the sauce.

Instructions
Step 1: Cook the Pasta
Boil Water: Fill a large pot with water, add a generous pinch of salt, and bring to a boil.
Add Pasta: Once boiling, add the pasta and cook according to package instructions until al dente (usually about 8-10 minutes).
Reserve Water: Before draining, reserve about 1 cup of pasta cooking water. This will help to adjust the sauce consistency later.
Step 2: Prepare the Sauce
Sauté Garlic: While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add Spinach: Add the fresh spinach to the skillet. If using frozen spinach, add it in after the garlic has softened. Cook until the spinach wilts (about 2-3 minutes for fresh; 5 minutes for frozen).
Mix Ricotta: In a mixing bowl, combine the ricotta cheese, grated Parmesan, salt, black pepper, nutmeg (if using), and lemon juice. Stir until smooth.
Step 3: Combine Pasta and Sauce
Drain Pasta: Once the pasta is cooked, drain it in a colander.
Combine: In the skillet with the spinach, add the drained pasta. Stir in the ricotta mixture, combining everything well. If the sauce is too thick, gradually add reserved pasta water until you reach the desired creaminess.
Step 4: Serve
Plate the Dish: Divide the pasta among plates or bowls. Top with extra Parmesan and a sprinkle of black pepper.
Garnish: You can garnish with fresh basil or parsley for added flavor and color.

Keyword Pasta, Pasta con Salsa di Ricotta e Spinaci