Pasta with spinach, ricotta and pine nuts
Creamy pasta with ricotta, fresh spinach and Parmesan, with pine nuts.
Active time25 min
Cooking12 min
Total30 min
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Ingredients
- 200 g spinach
- 40 g grated Parmesan
- 200 g ricotta
- 15 ml olive oil
- 360 g dried short pasta
- 50 g pine nuts
Preparation
Bring a large saucepan of water to the boil. Cook the pasta according to the packet instructions, usually for 9 to 12 minutes. Reserve 1 cup of cooking water before draining.
360 g dried short pasta- large saucepan
- cup
- colander
While the pasta is cooking, wash the spinach and remove the thick stalks. Heat the oil in a large frying pan, add the spinach and stir for 4 to 5 minutes until wilted.
200 g spinach15 ml olive oil- large frying pan
- spatula
Using a spoon, loosen the ricotta by gradually adding cooking water until smooth. Add to the spinach, then stir in the pasta and Parmesan. Mix off the heat. Add a little cooking water if necessary. Add 50 g pine nuts to the dish.
40 g grated Parmesan200 g ricotta50 g pine nuts- bowl
- spoon
- frying pan
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration