Post by Loupy on Sept 24, 2017 21:22:25 GMT -7
One-Pot Spinach Ricotta Pasta
From: Sommer @ www.aspicyperspective.com/one-pot-spinach-ricotta-pasta/
A delectable creamy pasta dish the whole family will love! Fresh ricotta cheese melted into pasta with garlic, walnuts, and sun-dried tomatoes.This One-Pot Spinach Ricotta Pasta is reminiscent of Spinach Ricotta Stuffed Shells, without all of the stuffing and the baking, and is considerably lighter and healthier.
(Remember to save the vegetable scraps in the freezer for your next batch of homemade vegetable stock. Link on how to make stock is up in the homemade thread.)
Prep time: 10 min
Cook time: 20 min
Makes: 6-8 servings
Ingredients:
1 tablespoon olive oil
3 small shallots, chopped
3 garlic cloves, minced
2 teaspoons freshly ground nutmeg
6 cups vegetable stock, homemade or store-bought
1 pound dried pasta (I used trumpets)
1/3 cup heavy cream
15 ounces ricotta cheese
8 ounces fresh baby spinach, lightly chopped, stems removed
1/3 cups sun dried tomatoes (if in oil, drained)
3/4 cups walnut pieces
Salt and pepper
Parsley for garnish
Directions:
Place a large sauté pan over medium-low heat.
Sauté the shallots and garlic in olive oil for 2-3 minutes.
Then stir in freshly grated nutmeg, and cook 1 more minute.
Add the vegetable stock to the pan.
Bring to a simmer, then stir in the pasta, ½ teaspoon of salt and ¼ teaspoon of pepper.
Simmer covered for 8-10 minutes until the pasta is cooked to al dente.
Check the instructions for your particular type of pasta, times vary.
Turn the heat to low.
Remove the pan from the heat and stir in ricotta and cream.
Gently fold in the spinach, walnuts, and sun dried tomatoes.
Return the pan to the low heat burner.
Cover and simmer for 3-5 minutes until the spinach is wilted and all ingredients are heated through.
Garnish with chopped parsley.
NUTRITION INFORMATION
Amount Per Serving:
Calories: 379
Total Fat: 18.5g
Saturated Fat: 6.4g
Cholesterol: 65mg
Sodium: 808mg
Carbohydrates: 41.3g
Fiber: 1.9g
Sugar: 2.1g
Protein: 16.9g
From: Sommer @ www.aspicyperspective.com/one-pot-spinach-ricotta-pasta/
A delectable creamy pasta dish the whole family will love! Fresh ricotta cheese melted into pasta with garlic, walnuts, and sun-dried tomatoes.This One-Pot Spinach Ricotta Pasta is reminiscent of Spinach Ricotta Stuffed Shells, without all of the stuffing and the baking, and is considerably lighter and healthier.
(Remember to save the vegetable scraps in the freezer for your next batch of homemade vegetable stock. Link on how to make stock is up in the homemade thread.)
Prep time: 10 min
Cook time: 20 min
Makes: 6-8 servings
Ingredients:
1 tablespoon olive oil
3 small shallots, chopped
3 garlic cloves, minced
2 teaspoons freshly ground nutmeg
6 cups vegetable stock, homemade or store-bought
1 pound dried pasta (I used trumpets)
1/3 cup heavy cream
15 ounces ricotta cheese
8 ounces fresh baby spinach, lightly chopped, stems removed
1/3 cups sun dried tomatoes (if in oil, drained)
3/4 cups walnut pieces
Salt and pepper
Parsley for garnish
Directions:
Place a large sauté pan over medium-low heat.
Sauté the shallots and garlic in olive oil for 2-3 minutes.
Then stir in freshly grated nutmeg, and cook 1 more minute.
Add the vegetable stock to the pan.
Bring to a simmer, then stir in the pasta, ½ teaspoon of salt and ¼ teaspoon of pepper.
Simmer covered for 8-10 minutes until the pasta is cooked to al dente.
Check the instructions for your particular type of pasta, times vary.
Turn the heat to low.
Remove the pan from the heat and stir in ricotta and cream.
Gently fold in the spinach, walnuts, and sun dried tomatoes.
Return the pan to the low heat burner.
Cover and simmer for 3-5 minutes until the spinach is wilted and all ingredients are heated through.
Garnish with chopped parsley.
NUTRITION INFORMATION
Amount Per Serving:
Calories: 379
Total Fat: 18.5g
Saturated Fat: 6.4g
Cholesterol: 65mg
Sodium: 808mg
Carbohydrates: 41.3g
Fiber: 1.9g
Sugar: 2.1g
Protein: 16.9g
