Pasta Ricotta with Spinach
Pasta ricotta has always been a favorite in my family. It was just always one of those go-to dishes because of how incredibly easy it is to prepare. Not only that, it is very inexpensive. Pasta ricotta has very few ingredients but is packed with flavor and comfort. Adding sauteed spinach is just something a little extra. When we were kids, my mom and zia's would make this for the children all the time (minus the spinach). So you could say, just the plain ricotta version is very kid-friendly :)
Ingredients
1 pound penne
1 1/2 cups whole milk ricotta cheese
1/2 heavy cream
1 bag of fresh spinach
2-3 cloves of garlic, minced
2 tablespoons of olive oil, plus little more to drizzle
salt, about 2 teaspoons, plus more to salt pasta water
freshly cracked black pepper
1/2 cup reserved pasta water
Instructions
Start boiling water for the pasta. Make sure to salt the water once you add the pasta. Cook pasta until al dente.
In the meantime, using a large pan over low heat, heat olive oil and minced garlic. DO NOT BURN THE GARLIC. Keep temperature low, after a minute of sauteing the garlic add the spinach. Drizzle a little more olive oil, season with a teaspoon of salt.
Once the spinach has wilted, add the milk (or cream) stir. Add the ricotta, season with another teaspoon of salt and freshly cracked black pepper. Cook stirring occasionally until well combined and melted down into the sauce.
By this point the pasta should be done as well. Save 1/2 cup of the pasta's starch water before draining.
Drain pasta, then add to the pan. Add the reserved pasta water. Stir until combined.
Serve immediately, crack some more ground pepper over top and grated parmesan.
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