Spinach Ricotta Pasta
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.
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Ingredients
- 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.
Video
Nutrition
Calories: 312kcal Carbohydrates: 44g Protein: 12g Fat: 9g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Cholesterol: 19mg Sodium: 222mg Potassium: 230mg Fiber: 2g Sugar: 2g Vitamin A: 1224IU Vitamin C: 4mg Calcium: 123mg Iron: 1mg