Creamy Spinach Pesto Ricotta Pasta

Spinach Pesto & Ricotta Recipe

Overview:

Looking for a quick and easy yet delicious meal that will satisfy your taste buds? Look no further than this Spinach Pesto & Ricotta recipe! With just a total time of 30 minutes, including both preparation and cooking, this recipe is perfect for busy weeknights when you want something flavorful and nutritious on the table in no time. This dish combines the vibrant flavors of fresh spinach, aromatic garlic, creamy ricotta cheese, and zesty lemon juice, all brought together with a sprinkle of pine nuts for added crunch. Let’s dive into the details of how to make this mouthwatering dish!

Ingredients:

• Butter: 5 tbsp
• Onion: 2, finely chopped
• Garlic: 1 clove, minced
• Fresh Spinach: 3 cups, chopped
• Dried Basil: 1 tsp
• Salt: To taste
• Pepper: To taste
• Ricotta Cheese: 1 cup
• Parmesan Cheese: 1/2 cup, grated
• Lemon Juice: 1 tbsp
• Pine Nuts: 2 tbsp
• Pasta: Your choice (enough for 4 servings)

Instructions:

1. Cook Pasta: Begin by cooking the pasta according to the package instructions. You want it to be tender but still firm to the bite. This usually takes about 8-10 minutes. Once cooked, reserve 1/2 cup of the pasta cooking water before draining the pasta. Return the drained pasta to the pot.

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2. Prepare Spinach Mixture: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic to the skillet, stirring occasionally, and cook for approximately 5 minutes or until they become softened and fragrant.

3. Add Spinach and Basil: Stir in the chopped fresh spinach and dried basil into the skillet with the onion and garlic mixture. Cover the skillet and allow the spinach to cook for about 2 minutes until it begins to wilt.

4. Cook Uncovered: Uncover the skillet and continue to cook the spinach mixture, stirring occasionally, for an additional 2 minutes until the spinach is fully wilted and any excess moisture has evaporated.

5. Transfer to Food Processor: Transfer the cooked spinach mixture to a food processor. Add the remaining butter, salt, and pepper to the food processor. Puree the mixture until it becomes smooth and well combined.

6. Blend with Pasta Water: Gradually add the reserved pasta cooking water to the spinach mixture in the food processor. Blend well until you achieve a creamy consistency.

7. Combine with Pasta and Cheeses: Pour the spinach mixture over the cooked pasta in the pot. Add 3/4 cup of the ricotta cheese, grated Parmesan cheese, and lemon juice to the pot as well. Toss everything together until the pasta is evenly coated and the cheeses are melted and incorporated.

8. Serve: Divide the Spinach Pesto & Ricotta pasta among serving plates. Top each serving with a dollop of the remaining ricotta cheese and sprinkle with pine nuts for an extra burst of flavor and texture.

Nutritional Information:

• Calories: 258.9 per serving
• Fat Content: 19.4g
• Saturated Fat Content: 10.5g
• Cholesterol Content: 54mg
• Sodium Content: 864.6mg
• Carbohydrate Content: 10.3g
• Fiber Content: 2.6g
• Sugar Content: 2.1g
• Protein Content: 13.5g

Conclusion:

With its vibrant colors, rich flavors, and creamy texture, this Spinach Pesto & Ricotta pasta is sure to become a new favorite in your recipe repertoire. Whether you’re cooking for a quick family dinner or entertaining guests, this dish is a crowd-pleaser that will leave everyone satisfied and asking for seconds. Enjoy the delightful combination of fresh ingredients and indulgent cheeses in every mouthful, and savor the ease and simplicity of preparing a gourmet meal in just 30 minutes!