Spinach Pesto & Ricotta Recipe

Name: Spinach Pesto & Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups fusilli; 2 tablespoons butter; 1 onion, chopped; 3 cloves garlic, minced; 1 (10 ounce) package fresh spinach, trimmed; 1 tablespoon dried basil; 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup ricotta cheese; 1/3 cup freshly grated parmesan cheese; 2 tablespoons lemon juice; 2 tablespoons pine nuts, toasted

Servings: persons

5 cups fusilli
2 tablespoons butter
1 onion, chopped
3 cloves garlic, minced
1 (10 ounce) package fresh spinach, trimmed
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 cup ricotta cheese
1/3 cup freshly grated parmesan cheese
2 tablespoons lemon juice
2 tablespoons pine nuts, toasted

1
Cook pasta for 8-10 minutes until tender but firm.
2
Reserving 1/2 cup of the cooking water, drain pasta and return to pot.
3
In large skillet, melt 1 tbsp butter over med heat; cook onion& garlic, stirring occasionally, for 5 minutes or til softened.
4
Stir in spinach and basil; cover and cook for 2 minutes.
5
Uncover and cook, stirring for 2 minutes longer.
6
Transfer to food processor.
7
Add remaining butter, salt& pepper and puree til smooth.
8
Add reserved pasta water and blend well.
9
Add spinach mixture to pasta along with 3/4 cup of the ricotta cheese, parmesan cheese and lemon juice; toss to combine.
10
Serve each with a dollop of remaining ricotta; sprinkle with pine nuts.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 cups fusilli, 2 tablespoons butter, 1 onion, chopped, 3 cloves garlic, minced, and more.

Yes, Spinach Pesto & Ricotta falls under the Vegetarian 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.

Spinach Pesto & Ricotta

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