Description
Learn how to make this easy, spinach ricotta pasta. Made with tender rigatoni, sautéed spinach, and a rich and flavorful ricotta sauce. Fresh spinach adds a pop of greens and healthy nutrients, while the creamy ricotta and tangy pecorino romano cheeses provide a rich and savory flavor to this simple dish the whole family will love.
Ingredients
Scale
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 3 cups fresh spinach leaves
- 1 cup ricotta cheese
- ¼ cup grated pecorino romano cheese, grated
- ½ teaspoon coarse salt
Instructions
- Cook rigatoni according to package instructions to al denté. Reserve ½ cup of the pasta water, drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sauté until fragrant.
- Add spinach and cook for 2-3 minutes or until the spinach has wilted.
- Stir in ricotta cheese, grated pecorino romano and salt until well combined.
- Add a few tablespoons of pasta water and stir.
- Return rigatoni to pan and stir until well coated with sauce.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Rigatoni
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 309
- Sugar: 1.7 g
- Sodium: 238.9 mg
- Fat: 9.2 g
- Saturated Fat: 3.7 g
- Carbohydrates: 44.1 g
- Fiber: 2.1 g
- Protein: 11.8 g
- Cholesterol: 15.8 mg