Easy Spinach Ricotta Pasta

I looove cheese cheese. It’s flavor is lightweight and recent flavor, creating it nice for heat weather dishes. I’ve tried creating my very own recent cheese within the past, however I haven’t nonetheless been able to succeed the feel or flavor that i prefer. So, once I saw cheese on sale at the shop, I jumped at the possibility to create this instruction for Spinach cheese food that has been swimming around within the back of my head for a moment.

This instruction makes a brilliant fast garlic cheese sauce that solely takes minutes to organize. I supplementary my favorite versatile vegetable, frozen spinach, to assist get a bit inexperienced and fiber into the meal. If you’re not into spinach, you'll attempt frozen broccoli florets, however I’d make certain to cut them up into smaller items before adding them in. 

Easy Spinach Ricotta Pasta

This instruction makes concerning four entremots sized servings (2 oz. of food each), however you'll beef it up by adding some chicken, or perhaps a lot of vegetables (any grilled vegetable would be awful with this). desire a very little deeper flavor? attempt topping it off with some cheese. Personally, I liked  the sunshine, recent flavor that cheese on its own.

And one last note: all cheese isn't equal. I’ve had thereforeme brands that area unit so smart I may eat it with a spoon et al that area unit simply dry and tasteless. it's going to take some experimenting to seek out one that you just love. And for this Spinach cheese food instruction particularly, full fat cheese is certainly best (lower fat cheese will typically be gritty).

INGREDIENTS:

• 1/2 lb. uncooked fettuccine
• 2 Tbsp olive oil
• 2 cloves garlic
• 1/2 cup milk
• 1 cup whole milk ricotta
• 1/4 tsp salt
• Freshly cracked pepper
• 1/4 lb. frozen chopped spinach

INSTRUCTIONS:

1. Place the frozen spinach in a colander to thaw while you work on the pasta and sauce.
2. 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.
3. 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.
4. 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.
5. 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.

Share this post