- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 105.50 (Kcal)
- Carbohydrates 7.88 (g) of which sugars 1.22 (g)
- Proteins 5.56 (g)
- Fat 5.71 (g) of which saturated 3.14 (g)of which unsaturated 1.49 (g)
- Fibers 0.76 (g)
- Sodium 153.04 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Variations and Tips
– Ricotta and spinach pasta should be cooked and eaten immediately to best enjoy the taste and texture of the cream. However, if you need to prepare it a bit in advance, I recommend keeping some cooking water aside, which will help dilute the cream that tends to dry out over time.
– This is a vegetarian first course, but if desired, it can be enriched by sautéing some diced cooked ham or bacon in a pan with a drizzle of oil and then adding them to the cream or at the end, after plating the pasta.
– Ricotta and spinach pasta is also an excellent base for a delicious baked pasta: after preparing it, just add some mozzarella and ham, put it in an ovenproof dish, sprinkle it with some grated cheese, and bake at 392°F for about 20-25 minutes until the surface is golden brown.
