Description
This creamy spinach pasta recipe combines tender spinach cooked in a garlic butter cream sauce with ricotta cheese for an indulgently smooth texture. Tossed with perfectly al dente fettuccine or tagliatelle and topped with toasted pine nuts and grated pecorino or Parmesan, this comforting dish is quick to prepare and ideal for a satisfying weeknight dinner.
Ingredients
Scale
Cheese and Dairy
- 1 cup whole-milk ricotta
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- Grated pecorino or Parmesan, for serving
Vegetables and Herbs
- 3 garlic cloves, thinly sliced
- 1 pound fresh baby spinach
- 1/4 teaspoon grated nutmeg
Pasta and Nuts
- 1 pound long pasta, such as fettuccine or tagliatelle
- 3 tablespoons pine nuts (optional)
Seasonings
- Kosher salt and black pepper, to taste
Instructions
- Prepare the ricotta: Add the whole-milk ricotta to a large bowl and season generously with kosher salt and freshly cracked black pepper. Set it aside to allow the flavors to develop.
- Cook the pasta: Bring a large pot of well-salted water to a boil. Add the fettuccine or tagliatelle and cook according to the package instructions until al dente. Before draining, reserve one cup of the pasta cooking water, then drain the pasta thoroughly.
- Toast the pine nuts (optional): While the pasta cooks, heat a deep 12-inch skillet over medium heat. Add the pine nuts and stir occasionally until they are golden and toasted, about 2 to 3 minutes. Transfer them to a small bowl to cool.
- Sauté the garlic and spinach: Wipe the skillet clean, then melt the unsalted butter over medium-low heat. Add the thinly sliced garlic and sauté gently until pale golden, about 2 minutes. Add the fresh baby spinach in batches, stirring to wilt it evenly. Add a few tablespoons of the reserved pasta water if necessary to help the spinach cook. Continue to cook until the spinach has fully wilted, about 4 minutes. Season with salt to taste.
- Create the cream sauce: Pour in the heavy cream and bring the mixture to a gentle simmer over medium heat. Cook until the sauce slightly thickens, about 2 minutes. Stir in the grated nutmeg and season with salt and pepper to taste.
- Toss pasta with sauce: Add the cooked pasta directly into the skillet with the spinach cream sauce. Toss thoroughly to ensure the noodles are evenly coated and glossy with the sauce.
- Finish with ricotta: Turn off the heat and fold the seasoned ricotta into the pasta and sauce mixture. If the sauce seems too thick, add a little of the reserved pasta water to thin it to your preferred consistency. Taste and adjust seasonings as needed.
- Serve: Divide the creamed spinach pasta among serving bowls. Sprinkle with the toasted pine nuts if using, and pass grated pecorino or Parmesan cheese at the table for guests to add to their liking.
Notes
- Use fresh baby spinach for the best flavor and texture; you can substitute with other tender greens like baby kale if desired.
- If pine nuts are not available or not preferred, walnuts or almonds can be toasted as an alternative.
- Reserve pasta water is crucial for thinning the sauce and helping it cling to the noodles.
- For a lighter version, substitute half-and-half for the heavy cream, though the sauce will be less rich.
- This dish pairs beautifully with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: creamed spinach pasta, ricotta pasta, spinach pasta recipe, creamy pasta, Italian pasta dish
