A quick and amazing pasta dinner that gets made in 15 minutes. A creamy, garlicky sauce that hugs pasta noodles and has a silky creamy texture that just begs to be slurped straight from the pan. We're tossing in some spinach to make sure we get all our greens and that's it! And just like every Savvy Bites recipe, all the ingredients are available from Aldi!
We're all pretty big fans of pasta because it's so quick and easy but sometimes we run the risk of getting stuck in the same old pasta rut. A tomato-based sauce that can sometimes feel a little too heavy, or a cream sauce that can add a few more calories than we wanted. Neither of things are bad, but sometimes we need to change it up and give our faithful pasta dinner a bit of a fresh new look and flavour. And obviously, we always make it easy! Enter this spinach and ricotta pasta. You'll be a big fan. I promise.
15 Minute Spinach Ricotta Pasta
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- olive oil
- salt & pepper (please note than in all recipes, I will never list an amount for salt and pepper because it's such a personal choice. So when it comes to seasoning, please add as much or as little as you like.)
- spaghetti (or any pasta of your choice)
- single cream
- full-fat ricotta
- lemon (it really brings this sauce to life)
- pasta seasoning mix (an Aldi favourite)
- chilli flakes
- ground mix spice (I know. It seems weird, but go with me here!)
Step by step instructions
This one-pot pasta dish is so incredibly simple that the step by step is really just so you know you're on track every step of the way. No fancy techniques here.
- Step 1 & 2- Boil the pasta according to the package instructions. Drizzle the noodles with a little olive oil to prevent them from sticking together. Heat the oil and garlic in a non-stick skillet until fragrant and just starting to turn very pale golden. Once the garlic is at that stage, add all of the ricotta and gently use a whisk to break up the creamy cheese and melt it.
- Step 3- Once the ricotta has started to melt, you'll find it's still very thick. Add in the single cream and continue to whisk until you have a smooth and creamy sauce. You can add in some extra cream or water to thin out the sauce, but I love this sauce really thick. It's almost has a rich Alfredo sauce texture. This is where you add in all of your seasonings. The pasta seasoning, lemon zest, salt, pepper and that pinch of mixed spice that I mentioned.
- Step 4- Once the sauce is at your desired consistency and you've balanced all the flavours this is where you add in the spinach and just let it gently wilt in the sauce. No need to bring the sauce to a boil. The heat from the sauce will wilt the spinach perfectly.
- Step 5- Toss the noodles with the sauce and divide between serving bowls. Top with lots of chopped parsley, extra chilli flakes and lemon wedges. Serve to your adoring fans!
Spinach ricotta pasta FAQ's
- Can I use low-fat ricotta?
- I know it's tempting to use lower-fat items in recipes to shave off a few calories here and there, but for this recipe, you need to use full fat, otherwise, the sauce will split and turn into a grainy mess that no one wants to eat. Where we have saved some calories, is by using single cream rather than double or whipping cream. The sauce is still smooth and silky, but a little lower in fat.
- What about adding in some meat?
- You sure can! This recipe benefits highly from some grilled chicken or turkey. I'd advise against beef here, just because you'd lose the flavour of the sauce and be overwhelmed by the beef flavour.
- Can I use something besides spinach?
- Of course! Frozen peas, sweet corn or pretty much any other soft easy to cook vegetable will work in this recipe. Just be sure to use something that will cook well in the sauce. The object of this recipe is to make life faster and easier, so make sure you don't give yourself more work.
Storing spinach ricotta pasta
This pasta makes the perfect leftover lunch the next day. Or even for leftovers for dinner the next day. To store this spinach pasta, cool the pasta and sauce completely and store in the fridge in an airtight container. As the sauce cools it will thicken and hug those noodles so beautifully. This pasta will keep in the fridge for about 3 days, but we both know they won't last that long.
To reheat the pasta, you'll definitely need to add a splash of water to the sauce and noodles. You can either microwave the noodles or heat them up in a saucepan. Either way, add a splash of water and stir until everything is hot.
So, cheers to pasta love and simple quick dinners for weeknight wins!
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