Pasta with spinach and ricotta
Autumn-Fall/Winter

Pasta with spinach and ricotta

Pasta with spinach and ricotta is a simple, healthy and delicious recipe to taste when spinach and ricotta cheese are  in season (According to the variety of spinach it is possible to eat them in autumn, winter and spring).

Regular consumption of spinach stabilizes blood sugar levels and, in the long run, prevents diabetes.

Spinach is also recommended for those who have already been diagnosed with this disease, in fact their high magnesium content helps avoid complications.

Fresh spinach, and hard wheat pasta, high quality make the difference.

Pasta with spinach and ricotta: Ingredients

Serves 4

400 g (14 oz) fresh spinach

2 tbsp Extra virgin olive oil

1 onion, finely chopped

Pinch of sea salt

300 g (11 oz) fresh ricotta

300 g (9 oz) mezze penne or other short pasta

80 g (3 oz) Parmigiano Reggiano cheese, grated

White pepper, to taste

Pasta with spinach and ricotta: Method

  1. Wash and dry the spinach. In a pan, pour olive oil, onion and cook for a few minutes. Add the spinach and cook for 3-4 minutes. 
  2. Remove the lid to evaporate the liquid on the bottom, add the salt and turn off the fire.
  3. Cook the pasta in boiling salted water. In the spinach pan, add the ricotta and cook for five minutes, mixing with a spatula. Add the grated cheese.
  4. Drain the pasta and transfer to the pan. Mix and serve right away.

Look at other Spinach recipes!

Omelette with spinach and almonds

Eggs with spinach

Whole wheat orecchiette with spinach

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