Pasta ricotta e spinach

Pasta with ricotta and spinach is a classic dish and very simple to prepare. Here is the recipe:

Ingredients

• 320g of pasta (penne, fusilli, farfalle, or another format that holds the sauce well)
• 250g of fresh ricotta
• 300g of fresh or frozen spinach
• 2 cloves of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Nutmeg (optional)
• Grated Parmesan cheese for garnishing

Preparation

1. If you are using fresh spinach, wash it first under running water. If you use frozen spinach, let it thaw and squeeze it well.
2. In a large skillet, sauté the garlic with a drizzle of extra virgin olive oil. When the garlic is golden, remove it and add the spinach. Cook until it has been well sautéed and the vegetable water has been absorbed.
3. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the package instructions to achieve your preferred level of doneness.
4. Add the ricotta to the spinach, mashing it with a fork to blend it well. If the mixture is too thick, you can add a little pasta cooking water to make it creamier. Season with salt, pepper, and, if you like, a pinch of nutmeg.
5. Drain the pasta al dente, setting aside some of the cooking water.
6. Transfer the pasta to the skillet with the spinach and ricotta, mix well to dress the pasta evenly, adding a little cooking water if necessary.
7. Serve the pasta hot, sprinkling with grated Parmesan cheese.

Curiosities

Spinach is an excellent nutritional resource; rich in iron, vitamin A, and antioxidants. The combination with ricotta creates a creamy and delicate flavor balance that pairs perfectly with the slightly earthy character of spinach. In Italy, ricotta and spinach are also the classic filling for stuffed pasta recipes like ravioli and tortellini.