Pasta with Spinach and Ricotta Cream Sauce
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.
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.
