Spaghetti ricotta e spinaci

Spaghetti with ricotta and spinach is a delicious first course, simple to make. Here is the recipe.

Ingredients

• 350 g of spaghetti
• 200 g of ricotta
• 300 g of fresh spinach (or 150 g if frozen and already squeezed)
• 1 clove of garlic
• Extra virgin olive oil as needed
• Salt and pepper as needed
• Nutmeg as needed (optional)
• Parmesan cheese, grated (for serving)

Preparation

1. Clean the spinach by removing the roots and damaged leaves and thoroughly wash the good leaves under running water. Drain them and cook in a pan with a clove of garlic and a drizzle of extra virgin olive oil. If you are using frozen spinach, it must be defrosted and squeezed beforehand.
2. Once the spinach has wilted, remove the garlic clove and roughly chop the spinach with a knife.
3. In a saucepan, melt the ricotta with a bit of the pasta’s cooking water until you get a soft cream. Add the chopped spinach and stir well. Season with salt, pepper, and, if desired, a pinch of nutmeg.
4. Meanwhile, cook the spaghetti in plenty of salted water according to the package instructions to achieve al dente texture.
5. Drain the spaghetti while keeping some of the cooking water and transfer them to the pan with the ricotta and spinach cream. If the sauce is too thick, add some cooking water to reach the desired consistency. Sauté the spaghetti in the pan for a few minutes so they absorb the flavors.
6. Plate the spaghetti and, if you wish, sprinkle with grated Parmesan cheese before serving.

Curiosity

Spinach is a vegetable much appreciated in Italian cuisine and is rich in iron and vitamins. This dish is an excellent way to incorporate it into your daily diet, combined with the sweetness of ricotta - a very versatile fresh cheese. Remember that you can add a personal touch to your recipe, such as adding aromatic herbs (e.g., basil or mint) or toasted pine nuts for a crunchy texture.