Pasta With Spinach And Ricotta Cheese Food

LOW-FAT SPINACH AND RICOTTA PASTA

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a boil and cook pasta according to package directions.
• Meanwhile, in a large skillet heat oil over medium heat. Add onions and garlic and sauté until onions are soft and fragrant, about 5 minutes, making sure the garlic doesn't brown.
• Add spinach and basil to the skillet and stir until wilted.
• Then add ricotta cheese and milk (and optional lemon juice and zest) to skillet and stir well.
• Drain pasta, reserving 1/4 cup or so of the cooking water.
• Combine cooked pasta and ricotta mixture in a large bowl. If it is too thick, add a bit of the cooking water to the mixture.
• Serve immediately with some freshly ground black pepper and an optional 1 teaspoon of grated Parmesan cheese per serving.

PASTA WITH SPINACH AND RICOTTA CHEESE RECIPE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions and garlic to reserved drippings; cook 2 to 3 min. or until crisp-tender, stirring frequently.
• Add ricotta, milk and Parmesan to onion mixture; cook 2 min., stirring frequently. Stir in spinach; cook on medium-low heat 2 to 3 min. or until heated through, stirring occasionally. Add tomatoes, crushed pepper and bacon; mix well.
• Drain pasta. Add to spinach mixture; mix lightly.

SPINACH AND RICOTTA PASTA

Steps:

• Cook the pasta according to the packet instructions, or until al dente. Drain and reserve a cupful of the cooking water.
• If using fresh spinach, cook it with a splash of water in a saucepan for 1-2 minutes, or until wilted, then leave to cool. Squeeze all the liquid out of the spinach using your hands and roughly chop.
• Melt the butter in a large frying pan. Once foaming, add the spinach, garlic, cooked pasta and a splash of the pasta cooking water and cook for 2-3 minutes, stirring frequently. Add more of the cooking water if needed. Add the ricotta and cook gently while mixing with two forks to break it up.
• Season with the nutmeg, percorino, salt and pepper and serve.

ONE-POT SPINACH, TOMATO, AND RICOTTA PASTA

Steps:

• Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes.
• Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes.
• Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.

BAKED PASTA WITH SPINACH, RICOTTA, AND PROSCIUTTO

Steps:

• Preheat oven to 400°.
• Cook pasta a few minutes less than package instructions suggest.
• Cut prosciutto into thin strips.
• In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic.
• Season with salt and pepper.
• Top with remaining prosciutto and Parmesan.
• Bake until golden, 30 to 40 minutes.

SPINACH AND RICOTTA PASTA BAKE

Steps:

• Tomato sauce - Combine the tomatoes, garlic salt, chili flakes, basil, oregano and rosemary.
• Combine the cooked pasta with spinach, ricotta and nutmeg.
• Place the pasta in a dish and top with tomato sauce. Bake in oven at 350F for 15-20 minutes. Serve with fresh ground black pepper and parmasan.

SPINACH AND RICOTTA BAKED PASTA

Steps:

• Set oven to 350 degrees.
• Butter a 4-quart baking dish.
• Cook pasta in boiling water, until firm-tender; drain.
• Place the cooked pasta in the casserole dish.
• In a large pot of boiling water BLANCH the spinach (don't overcook!); cool, squeeze out excess liquid, then roughly chop the spinach.
• In a bowl combine spinach, ricotta, sour cream, eggs, Parmesan cheese, dill, pepper and salt.
• Spoon mixture over the pasta in the casserole dish; toss lightly to combine.
• Bake for 25-30 minutes or until golden brown.
• Let stand for 5 minutes before serving Cut in wedges-- enjoy!

SPINACH AND RICOTTA CHEESE SAUCE FOR PASTA

Steps:

• Heat the oil in a pan and fry the onion on a gentle heat until soft but not browned.
• Add the thyme, garlic (if using) and spinach.
• Continue to cook on low heat until the spinach leaves have wilted, approximately 2-3 minutes. If you're spinach was very wet and there is a lot of water in the pan, drain some off otherwise the sauce will be very runny. If you're not sure drain it into a separate bowl you can always add some later if you feel it's too thick.
• Add the ricotta cheese and mix, using a wooden spoon, until it forms a smooth sauce.
• Season, using nutmeg (I use more than stated above, but then I really like nutmeg), salt, freshly ground pepper and powdered vegetable stock to taste.
• Sprinkle with toasted pine nuts and serve straight away on your favourite pasta.