Ricotta Pasta with Fresh Spinach – a delicious recipe with pasta, margarine, ricotta cheese, Parmesan cheese, Salt, fresh spinach. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook the pasta according to package directions and drain, reserving 1/2 cup of the hot pasta cooking water.
2
Transfer the pasta to a serving container, toss with 1 1/2 tablespoons of the margarine, and cover.
3
In a mixing bowl, combine the ricotta with the reserved pasta cooking water and stir until well blended.
4
Stir into the pasta along with the Parmesan, and season with salt and pepper.
5
Cover and steam the spinach using just the water clinging to the leaves in the same pot used to cook the pasta.
6
This should take only a minute or two.
7
Drain the spinach well and chop coarsely.
8
Transfer to a small serving bowl and toss with the remaining 1/2 tablespoon margarine.
9
Serve at once, topping each serving with some of the steamed spinach.
10
Calories: 276
11
Total Fat: 12g
12
Protein: 15g
13
Carbohydrate: 25g
14
Cholesterol: 24mg
15
Sodium: 322mg
456
kcal
Calories
12
g
Fat
65
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 12 ounces pasta (see note), 2 tablespoons nonhydrogenated margarine, 1 cup part-skim ricotta cheese, 1/3 cup grated fresh Parmesan cheese, and more.
Yes, Ricotta Pasta with Fresh Spinach falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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