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Spinach & Ricotta Pasta

Here’s a delicious, quick, low-fat & healthy summer dish that I’m sure you’ll enjoy as much as us!
  • 1 Cup Spinach
  • 1/2 Cup Chopped Onion
  • 3 cloves Garlic, Chopped
  • 1 Cup  Ricotta
  • 4 Tbsp Olive Oil
  • 1 Lb (500 grams) Shell, Rotelli, or Penne Pasta
  • Bring a large pot of water to a boil and cook pasta until soft but still firm (al dente). Meanwhile, in a large skillet saute onions and garlic until onions are soft and fragrant.
  • Add spinach and basil to the skillet, and stir until wilted. Then add ricotta cheese and milk to skillet and stir well.
  • Drain pasta, reserving a 1/4 cup or so of cooking water. Combine cooked pasta and ricotta mixture in a large bowl. Add the 1/4 cup of cooking water to mixture if needed.
  • Serve immediately with some freshly ground black pepper.
Serves 6

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