A big bowl of pasta after a long day is always a big pleasure to me! These ones are the creamiest pasta ever with a ricotta sauce and a little spinach for texture and tricking myself into thinking this is kind of healthy 😉
I like to use fresh spinach for this recipe as it is chewier if that makes sense and not as mushy as frozen ones. But if you happen to have frozen spinach on hand, you can still use it, be sure to squeeze the excess water though because the sauce needs some thickness!
Creamy ricotta and spinach pasta (serves 4) :
- 300g tagliatelle pasta (uncooked)
- 250g (1 cup) ricotta
- 12cl (1/2 cup) milk
- 300g fresh spinach
- 2 garlic cloves
- 30g butter
- 50g parmesan cheese
- Salt and pepper
Cook the pasta al-dente according to the package instructions. Drain and rinse under cold water to stop the cooking process, set aside.
Meanwhile, prep the sauce.
Chop the garlic very finely. Chop the spinach coarsely.
In a deep pan, add the butter and melt it on low heat.
Add the garlic and cook for a minute. Add the spinach. Let it wilt for 5-7 minutes, stir regularly.
Add the milk and ricotta, mix well and let the sauce thicken for 5 minutes. Season well.
Add the parmesan, pasta and mix well. Let it heat through.