Spaghetti With Spinach Peas And Herbed Ricotta Recipes

SPINACH & RICOTTA PASTA BAKE

Steps:

• Preheat oven to 350F/180C.
• Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.
• Cook pasta for time per packet MINUS 1 minute.
• SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
• Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
• Add pasta and stir to combine. Transfer to a heatproof baking dish.
• Top with Pasta Sauce, top with cheese. Loosely cover with foil.
• Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
• Serve while hot and fresh!

LOW-FAT SPINACH AND RICOTTA PASTA

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a boil and cook pasta according to package directions.
• Meanwhile, in a large skillet heat oil over medium heat. Add onions and garlic and sauté until onions are soft and fragrant, about 5 minutes, making sure the garlic doesn't brown.
• Add spinach and basil to the skillet and stir until wilted.
• Then add ricotta cheese and milk (and optional lemon juice and zest) to skillet and stir well.
• Drain pasta, reserving 1/4 cup or so of the cooking water.
• Combine cooked pasta and ricotta mixture in a large bowl. If it is too thick, add a bit of the cooking water to the mixture.
• Serve immediately with some freshly ground black pepper and an optional 1 teaspoon of grated Parmesan cheese per serving.

SPAGHETTI WITH SPINACH, PEAS, AND HERBED RICOTTA

Steps:

• In a bowl, combine ricotta, lemon zest and juice, and basil; season with salt and pepper. Heat oil in a large skillet over medium. Add onion and garlic; cook, stirring, until softened, 6 to 8 minutes. Add spinach; season generously and cook, stirring, until just wilted, about 2 minutes.
• Meanwhile, cook pasta in a pot of salted boiling water 2 minutes less than per package instructions. Add peas; cook 1 minute more. Reserve 1 cup pasta water; drain. Add pasta, peas, and 3/4 cup ricotta mixture to skillet.
• Reduce heat to low and stir, adding enough reserved pasta water to create a silky sauce; season to taste. To serve, dollop pasta with remaining ricotta mixture, drizzle with more oil, and sprinkle with basil leaves.