Easy Spinach and Ricotta Pasta
A quick and creamy spinach and ricotta pasta made with fresh pasta, wilted spinach and nutmeg, ready in 15 minutes.
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Ingredients
- 500 grams fresh pasta
- 1 tablespoon olive oil
- 1 onion
- 200 grams spinach leaves
- 1 teaspoon nutmeg
- 250 grams ricotta
- 150 ml creme fraiche
Instructions
- Put a large pan of salted water on to boil and, when boiling fast, add the fresh pasta and cook according to packet instructions. Drain and leave to one side.
- Meanwhile, chop the onion and add to a large saucepan with the olive oil. Put on a medium heat and sizzle for 1 minute. Add the spinach leaves gradually and heat until they are wilted, then stir in the nutmeg and a little salt and pepper.
- While the spinach and onion are cooking, beat the ricotta and creme fraiche together in a bowl. When the spinach is competely wilted, add the ricotta mix and heat through.
- Tip the pappardelle into the sauce and mix thoroughly. Serve immediately.
- To serve, top each bowl of pasta with a generous sprinkling of parmesan. Enjoy!
Video
Nutrition Facts
Easy Spinach and Ricotta Pasta
Amount per Serving
Calories
597
% Daily Value*
Fat
22
g
34
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
145
mg
48
%
Sodium
137
mg
6
%
Potassium
656
mg
19
%
Carbohydrates
77
g
26
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
24
g
48
%
Vitamin A
5254
IU
105
%
Vitamin C
16
mg
19
%
Calcium
242
mg
24
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Storage and Reheating
This pasta is best fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a pan or microwave with a splash of water, milk or cream to loosen the sauce. Because ricotta-based sauces can thicken as they cool, that little splash of liquid really helps.