This recipe dish with ricotta and spinach makes a delicious meal, ready in 15 minutes: simple, fresh ingredients, delicious flavors, and minimal effort.
When you think of Italian food, what first comes to mind? Spaghetti is one of the most famous dishes in Italy. However, we find spaghetti recipes, some more Italian, others more adapted to the local culture.
Italians say that pasta is best al dente, so you can feel the texture in the teeth when you taste them, without melting too quickly because they are over-cooked. Housewives in Italy continuously mix the pasta with a wooden fork to boil it evenly and put cold water over the cooked pasta only when served with salads. Italian pasta captures the authentic taste and perfect consistency just by adding flavors and sauces but without exaggeration.
Originally from central and southern Italy, ricotta is one of the freshest Italian cheeses. It is made from cow’s milk whey and has a creamy texture. It is ideal for a balanced diet because ricotta, by its nature, is low in fat, rich in protein and calcium. The name comes from its manufacturing process, namely the heat treatment of whey. After the first boiling is carried out to produce the cheese, a second boiling occurs at 85 ° -90 ° C. Therefore, the whey is refrigerated (“ricotta” in Italian), and the curd obtained is drained before being cooled.
This sauce has become one of my favorites. Mix creamy ricotta, garlic, extra virgin olive oil, and lemon, and your pasta sauce is ready.
If you are a big fan of lemons like me, you will like how their juice turns a simple dish into a spectacular dish. Mmmm… and what about the creamy ricotta? Easy to make, economical, perfect for your carbohydrate cravings!
I usually make this recipe in the spring, when all the fresh ingredients are in season, especially the spinach. Vegetables farmed locally contain more antioxidants and better quality, and besides that, we support local farmers when buying from them.
Ricotta Spinach Pasta
- a medium pot
- a medium skillet
- 1 8oz package of whole-grain spaghetti
- 1 cup Ricotta cheese
- 2 teaspoons of extra-virgin olive oil
- 2 garlic cloves, minced
- 1 tablespoon freshly grated lemon peel
- 1 teaspoon of oregano
- 2 or 3 tablespoons lemon juice
- 1/4 teaspoon of sea salt
- 1/4 teaspoon of freshly ground black pepper
- 2 cups baby spinach
- optional: parmesan cheese for topping
- Bring a medium pot with water and a pinch of salt to a boil. Cook the pasta according to the instructions. Drain the pasta and set them aside. Reserve a cup of pasta water.
- Mix ricotta, olive oil, garlic, lemon peel, oregano, and lemon juice in a medium bowl. Season with salt and a good pinch of freshly ground pepper. Mix well, taste, and make sure you are satisfied with the taste.
- Add cooked pasta to a skillet, together with the spinach, and stir gently to combine.
- Then add the ricotta mixture, 1-2 tablespoons of pasta water, and mix well if you think it’s too thick. Add more pasta water if necessary to get a smooth and creamy texture.
- Serve the pasta with a drizzle of oil and a sprinkle of parmesan if you prefer.