SPINACH RICOTTA PASTA

Light, airy AND fresh. All of the perfect words to describe this absolutely amazing Spinach Ricotta Pasta. Makes for a great side dish, as a meal with your favorite protein, or serve alone. You will love! Original recipe inspiration can be found here!

With just a few simple ingredients, this Spinach Ricotta Pasta can be on your dinner table in under 15 minutes. As for the pasta, I used a Pappardelle from Cipriani. It cooks up in about five minutes. The incredible rich and creamy sauce will take just a few minutes longer. Keep in mind, you should start the sauce just before you drop the pasta. Additionally, you will need to use a bit of the pasta water to finish the sauce. Drop the pasta right into the sauce with tongs. No need to drain. As a side note, no matter what type of pasta dish you are serving, NEVER, EVER, NEVER rinse your pasta!

As for this dish, feel free to use any type pasta you desire. Just note, that the pasta cooking times may be longer. So, you may have to adjust your sauce preparation, accordingly.

Additionally, as you know by now, my favorite ricotta cheese is made by Galbani. This past year, I was so honored to have been chosen to partner with them. Some of my amazing creations using their products include, Lasagna Rollups, Zucchini Rollatini, Heirloom Tomato Caprese Salad, Homemade Ricotta Gnocchi, and Low-Carb Eggplant Parmesan.

HOW TO MAKE SPINACH RICOTTA PASTA

Boil water for the pasta. Be sure to salt very well. Heat up the olive oil in a separate pan. Add in the minced garlic and crushed red pepper flakes. Allow both to infuse the oil for about two minutes.

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Drop your pasta in the boiling water. Add all of the spinach to the pan with the garlic and allow to wilt just a little. This should take about two to three minutes. Stir the spinach as it is cooking.

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Reduce heat. Add in the lemon juice, one-half of the zest, kosher salt, black pepper, the pasta water and ricotta cheese. Gently incorporate with two large forks until the ricotta cheese forms a beautiful, creamy sauce.

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Toss in about half of the Parmesan cheese. Add the pasta directly from the pot to the pan with tongs, or a slotted spoon. Coat the pasta with the sauce. Garnish the Spinach Ricotta Pasta with more lemon zest, another dash of crushed red pepper flakes (optional) and the remaining lemon zest. Serve immediately and ENJOY!!!

If you love simple pasta dishes, as much as I do, my Fettuccine Alfredo is one to try! Click here for more pasta inspiration!

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I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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