Description of this recipe
This Tomato Basil Ricotta Pasta with Spinach is a delightful and fresh take on classic pasta dishes. The creamy ricotta, combined with the sweetness of cherry tomatoes and the invigorating flavor of fresh basil, creates a beautifully balanced dish. The addition of spinach not only adds a vibrant pop of color but also boosts the nutritional profile, making this a perfect dinner option for health-conscious foodies and busy families alike.
Why you will love this recipe
This recipe stands out with its refreshing flavors and simple preparation. You’ll love the creaminess of the ricotta cheese melding with the acidity of the tomatoes and the brightness of the lemon juice. It’s quick to prepare, needing just 25 minutes from start to finish, making it an ideal choice for weeknight dinners or last-minute entertaining. Plus, it’s versatile—feel free to swap in your favorite pasta, or add other vegetables based on what you have on hand.
Introduction
Pasta dishes are beloved worldwide for their comfort and versatility. However, they often run the risk of being heavy and overly indulgent. Enter the Tomato Basil Ricotta Pasta with Spinach—this recipe offers a lighter, yet equally satisfying alternative. Ideally suited for warm weather, it highlights seasonal ingredients that burst with flavor and nutrients. In just a short time, you can have a colorful, delicious dish that will impress your family and friends while keeping your kitchen efforts minimal.
Ingredients:
- 1 lb penne pasta
- 1 cup whole milk ricotta cheese
- 1 cup finely grated Pecorino Romano cheese
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon freshly grated lemon zest
- 1/4 cup fresh lemon juice
- 2 cups baby spinach leaves
- Crushed red pepper flakes, for serving
- Salt and black pepper, to taste
- Olive oil, for serving
- Freshly torn basil leaves, for serving
Preparation:
Step 1: Cook the Pasta
Begin by boiling a large pot of salted water. The salt is essential as it will flavor the pasta as it cooks. Add the penne pasta and cook until al dente, typically about 10-12 minutes, or according to the package instructions. Once cooked, drain the pasta but be sure to reserve about 1 cup of the pasta water; this will be crucial for adjusting the sauce later.
Step 2: Prepare the Ricotta Mixture
While the pasta is cooking, you can prepare the creamy ricotta mixture. In a large mixing bowl, combine the ricotta cheese, the finely grated Pecorino Romano, freshly grated lemon zest, and lemon juice. Stir these ingredients together until the mixture is smooth and creamy, creating a luscious base for your pasta. Season this mixture with salt and black pepper to taste, enhancing the flavor.
Step 3: Mix the Pasta and Sauce
Once your pasta is drained, immediately toss it into the bowl with the ricotta mixture. This step is vital; the heat from the pasta will help to loosen the ricotta and create a wonderful creamy sauce. Gradually add reserved pasta water a little at a time until you reach the desired consistency—this should be creamy but not too runny.
Step 4: Add Tomatoes and Spinach
Next, gently fold in the halved cherry tomatoes and fresh spinach leaves into the pasta dish. Stir carefully, allowing the warmth from the pasta to wilt the spinach slightly and soften the tomatoes, bringing out their sweetness.
Step 5: Serve
Finally, it’s time to serve! Drizzle a bit of olive oil on top of each serving, generously top with freshly torn basil leaves, and sprinkle with crushed red pepper flakes for a hint of spice.
COOKING Rating:
I would rate this recipe a 4.5 out of 5. It utilizes fresh ingredients and is simple enough for beginners while delivering an impressive flavor profile.
Serving Suggestions:
This dish pairs wonderfully with a crisp green salad and a light vinaigrette, making for a refreshing meal. Consider serving it alongside homemade garlic bread for those who love a more filling option. A glass of chilled white wine, such as Pinot Grigio or Sauvignon Blanc, can complement the lighter flavors beautifully.
Tips:
- For an extra depth of flavor, consider roasting the cherry tomatoes before adding them to the pasta. Simply toss them with a little olive oil, salt, and pepper, and roast at 400°F for about 15-20 minutes.
- If you prefer a bit more protein, grilled chicken or shrimp can be added to the dish.
- Feel free to experiment with other herbs like thyme or oregano, which can add a different aromatic dimension to the pasta.
- If you’re looking for a lower-calorie option, substitute half of the ricotta with Greek yogurt.
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Nutritional Information:
- Calories: 410
- Protein: 20g
- Sodium: 350mg
Conclusion
The Tomato Basil Ricotta Pasta with Spinach stands out as an exceptionally easy recipe that bursts with flavor. Its simplicity, coupled with the freshness of seasonal ingredients, makes it a staple for any pasta lover. Whether enjoyed on a sunny afternoon or as a comforting dinner during colder months, this dish is sure to become a favorite. The inviting aroma of basil and lemon fills the kitchen, promising a delicious experience with every bite.
FAQ about Tomato Basil Ricotta Pasta with Spinach
Q1: Can I use other types of pasta for this recipe?
A1: Absolutely! While penne is recommended, feel free to substitute with any pasta shape you prefer, such as fusilli, rigatoni, or spaghetti.
Q2: Can I make this dish ahead of time?
A2: It’s best enjoyed fresh, but you can prepare the ricotta mixture and cook the pasta ahead of time. Store them separately in the fridge and combine just before serving.
Q3: Is this recipe suitable for vegetarians?
A3: Yes, this dish is entirely vegetarian-friendly, packed with nutritious ingredients.
Q4: How can I make this dish gluten-free?
A4: Simply use gluten-free pasta as a substitute, and you’ll still enjoy all the delicious flavors without gluten.
Q5: What can I do with leftovers?
A5: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of water to bring back the creaminess.
