Easy Spinach Ricotta Pasta
Ingredients
The pasta
-
½
lb.
uncooked fettuccine
The sauce
-
2
Tbsp
olive oil
-
2
cloves
garlic
-
½
cup
milk
-
1
cup
whole milk ricotta
-
¼
tsp
salt
-
to taste
freshly cracked pepper
-
¼
lb.
frozen chopped spinach
Instructions
- Thaw the frozen spinach in a colander while preparing the pasta and sauce.
- Boil a large pot of water and cook the pasta until al dente, then drain and reserve ½ cup of the cooking water.
- In a skillet, sauté minced garlic in olive oil over medium-low heat until soft and fragrant.
- Add milk and ricotta to the skillet, stirring until relatively smooth and heated through.
- Once the sauce thickens, season with salt and pepper.
- Squeeze excess water from the thawed spinach and stir it into the ricotta sauce.
- Combine the cooked pasta with the sauce, adding reserved pasta water if needed to loosen.
- Serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
403.7
Total fat
16.3g
Total carbohydrates
49.95g
Total protein
14.45g
Sodium
362.4mg
Cholesterol
0mg
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