The English Post

Pasta with spinach and ricotta

Written by Veronica Lavenia

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

Serves 4

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

  1. 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. 
  2. Remove the lid to evaporate the liquid on the bottom, add the salt and turn off the fire.
  3. 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.
  4. Drain the pasta and transfer to the pan. Mix and serve right away.

Don’t miss:

Spicy spinach soup

Lentils and carrots creamy soup

About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, food consultant and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others.