One Pot Spinach Pasta
A comforting and creamy pasta dish made with ricotta and spinach, perfect for a quick weeknight dinner.
Ingredients
Pasta ingredients
- 1/2 pound Spaghetti (Or alfredo pasta)
Sauce ingredients
- 2 tbsp Oil
- 2 tbsp Garlic (Finely minced)
- 1 tsp Ginger (Finely minced)
- 1/2 cup Milk (Whole or 2%) Substitutable with almond milk for lactose-free.
- 1 cup Ricotta cheese (Full fat)
- Salt (To taste)
- Pepper (To taste)
- 1–2 tsp Italian seasoning
- 1/4 pound Spinach (Frozen but drained of excess liquid) Ensure spinach is well-drained.
Instructions
Preparation
- Boil spaghetti according to the box instructions. Drain and set aside.
- In the same nonstick pot, heat oil over medium-high heat.
- Add garlic and ginger; sauté for about 1 minute until fragrant.
- Pour in the milk and add the ricotta cheese, mixing well.
- Season with salt, pepper, and Italian seasoning, and give it another stir.
- Lower the heat and allow the cheese sauce to thicken to your desired consistency.
- Add the spinach into the ricotta cheese sauce and mix well.
- Turn off the heat and incorporate the cooked pasta, tossing to fully coat it.
- If the sauce appears too thick, feel free to add more milk to reach the desired creaminess.
Notes
To enhance presentation, consider garnishing with freshly grated Parmesan cheese or a sprinkle of red pepper flakes. Pair with a side salad or crusty garlic bread for a complete meal. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stove or microwave, adding milk if necessary to regain creaminess.