Pasta with spinach and ricotta cream sauce is the perfect dish when you’re in the mood for some creamy delicious pasta. The ricotta and cream give a velvety texture to the sauce while the parmesan adds a salty and umami flavor boost.
Pasta with Spinach and Ricotta Cream Sauce
Pasta with spinach and ricotta cream sauce is a simple pasta dish that requires only six ingredients, many of which are probably already in your kitchen. The ricotta and cream in the sauce produce a smooth velvety texture, while the parmesan gives a salty umami flavor punch. The spinach provides some color, some mild earthy flavor, and goes well with the ricotta cream. All in all, it’s an easy and fulfilling meal.
Ricotta Cream Sauce
Ricotta is a soft cheese that will easily emulsify into the cream of the sauce. It does not have a strong flavor, and its mild flavor pairs well with the mild flavor of the spinach. The soft cheese will change the texture of the sauce: thickening it, making it creamier, and increasing its ability to adhere to the pasta. The parmesan added to the sauce at the end adds a nice flavor kick.
Creamy Spinach Pasta Ingredients
You only need a handful of ingredients for this recipe.
- The dry pasta is rigatoni, though any short pasta would work well
- The dairy ingredients are cream, parmesan, and ricotta
- Spinach, frozen works fine as long as the moisture is squeezed out after thawing
- a few cloves of garlic
Making Pasta with Ricotta Cream Sauce and Spinach
To make the creamy spinach pasta, first cook the rigatoni to al dente. Set aside, and reserve two cups of pasta water. You will probably not need all this water, but it is good to have just in case.
In a large saute pan or pot (one that is big enough to hold all the rigatoni), heat up a little olive and add the sliced garlic. Do not get any color on the garlic – cook gently for a couple minutes. Add spinach, salt, and pepper and cook for a few more minutes. Add the cream and bring to a simmer.
Now add the ricotta and parmesan to the sauce. The best way to incorporate these ingredients is to use a whisk. A spoon or spatula will also work, but they are less efficient. Finally, add the rigatoni and toss or mix to incorporate the pasta in the sauce. Add a half cup of the reserved pasta water. Cook the pasta for a minute or two in the sauce. While you are cooking the pasta, check the consistency of your sauce. If it needs more liquid, add more of the reserved pasta water.
Serving the Rigatoni With Ricotta Cream and Spinach
Serve the ricotta spinach pasta immediately. Top with extra parmesan. Enjoy!
Pasta with Spinach and Ricotta Cream Sauce
Equipment
- stove top
- large sautee pan or pot
- pasta pot
Ingredients
- 1 lb rigatoni
- 8 oz frozen spinach, thawed and squeezed dry
- 4 cloves garlic, sliced thin
- 1 cup heavy cream
- 1 cup ricotta
- 1 cup parmesan, shredded or grated
- 1 tbsp olive oil
- salt and pepper, to taste
Instructions
- Cook pasta in boiling salted water to al dente. Put aside pasta and reserve two cups of pasta water.
- Heat olive oil in a large pan or pot large enough to hold all the pasta. Add the garlic to the oil. Cook for about two minutes making sure that the garlic does not get any color. Next add spinach, season with salt and pepper, and cook for two to three minutes.
- Add the cream and bring temperature up to a simmer. Thoroughly mix in the ricotta and the parmesan into the cream spinach mixture.
- Finally add the pasta to the pan with about half a cup of pasta water. Toss and coat well and cook for about two minutes. Keep adding the reserved pasta water as needed to get the desired consistency of the sauce.
- Serve immediately and sprinkle parmesan on top.
