Pasta with spinach and ricotta is a simple, healthy and delicious recipe to taste when spinach and ricotta cheese are in season (According to the variety of spinach it is possible to eat them in autumn, winter and spring).
Regular consumption of spinach stabilizes blood sugar levels and, in the long run, prevents diabetes.
Spinach is also recommended for those who have already been diagnosed with this disease, in fact their high magnesium content helps avoid complications.
Fresh spinach, and hard wheat pasta, high quality make the difference.
Pasta with spinach and ricotta: Ingredients
400 g (14 oz) fresh spinach
2 tbsp Extra virgin olive oil
1 onion, finely chopped
Pinch of sea salt
300 g (11 oz) fresh ricotta
300 g (9 oz) mezze penne or other short pasta
80 g (3 oz) Parmigiano Reggiano cheese, grated
White pepper, to taste
Pasta with spinach and ricotta: Method
- Wash and dry the spinach. In a pan, pour olive oil, onion and cook for a few minutes. Add the spinach and cook for 3-4 minutes.
- Remove the lid to evaporate the liquid on the bottom, add the salt and turn off the fire.
- Cook the pasta in boiling salted water. In the spinach pan, add the ricotta and cook for five minutes, mixing with a spatula. Add the grated cheese.
- Drain the pasta and transfer to the pan. Mix and serve right away.