What to do when you’ve got spinach on the brink of extinction, leftover ricotta from the lasagne Mom made, and a box and a half of whole wheat pasta to use?
Creamy comfort food. That’s what we’re going with here.
Spinach & Ricotta Pasta
Adapted from this recipe (I semi-doubled that original recipe based on what we had on hand… luckily this recipe is not bound by exact measurements!)
20 oz whole wheat penne
1 chopped onion
2 garlic cloves, minced (I should have doubled this!)
A LOT of spinach. More the merrier. About 20 oz or more
a hefty sprinkling of dried basil or fresh if you’ve got it
1.5 – 2 cups part skim ricotta cheese
starchy water saved from cooking pasta
Prepare penne to al dente according to package directions. Save 1/4 cup of the water before draining.
In a large nonstick pot/skillet, saute onions and garlic until onions are soft and fragrant. Add spinach and dried basil and watch happily as the volume of spinach shrinks down. Once wilted, add ricotta and stir well. You could add a bit of milk if it seems to thick but it wasn’t necessary. Combine cooked pasta and ricotta mixture and add the saved water if needed (I added some).
Serve with black pepper and/or pecorino romano.
This was so yummy! And really not that unhealthy, even with the creaminess. Definitely add different things to mix it up (in hindsight, throwing in some peas and maybe a colorful veggie would have been great… red pepper? summer squash?).
Plus, it all comes together SUPER fast. Definitely a one-pot meal… although a little garlic bread on the side would have been delish.