yummy quick pasta dish
1. Prepare the ingredients
- Wash and dry the fresh produce
- Heat a large pot of salted water to boiling on high
- Peel and finely chop the garlic
2. Cook and drain the spinach
- in a large pan, heat 1 tsp of olive oil on medium high heat until hot.
- working in batches, add the spinach; season with salt and pepper. Cook, stirring occasionally, 2-3 mins per batch, or until wilted.
- transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid.
- Transfer the drained spinach to a cutting board and finely chop.
- wipe out the pan.
3. Make the sauce
- In the same pan, heat 1 tsp olive oil on medium high heat until hot.
- add the garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like it. cook, stirring frequently, 30 seconds to a minute or until fragrant
- add the tomatoes; season with salt and pepper. cook, stirring occasionally and gently crushing the tomatoes with the back of the spoon, 5-7 mins or until slightly
thickened and saucy; turn off the heat and season with salt and pepper.
4. Cook the pasta
- one the sauce has cooked for about 5 mins, using your hands, carefully separate the strands of pasta and add to the pot of boiling water. cook 2-3 mins or until just shy of
al dente.
- reserve 3/4 cup of the pasta cooking water; drain thoroughly
5. Finish the pasta
- add the cooked pasta, chopped spinach, butter, and half the reserved pasta cooking water to the pan of sauce. cook on medium high, stirring vigorously 1-2 mins or until
the pasta is thoroughly coated. add more pasta cooking water if sauce seems dry.
- turn off the heat and stir in the ricotta. season with salt and pepper.
6. Plate your dish
- divide the finished pasta between 2 dishes. garnish with the parmesan cheese. Enjoy!
serve with a nice sauvignon blanc. could substitute goat cheese for the ricotta if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (521g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 170 | ||
Calories from Fat: 124 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 36.6mg | 11 % | |
Sodium 216mg | 7 % | |
Potassium 705.5mg | 19 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 5.1g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 170
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