Creamy Tomato and Spinach Pasta with Ricotta
A comforting vegetarian pasta dish featuring a rich and creamy tomato sauce, wilted spinach, and dollops of fresh ricotta cheese. The sauce is made with crushed tomatoes, garlic, and a touch of cream, creating a velvety texture that coats the pasta perfectly. The spinach adds a boost of nutrients, while the ricotta provides a tangy and creamy contrast.
Ingredients
Serves 2- 8 oz pasta
- 1 (28 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 5 oz fresh spinach
- 2 cloves garlic
- 1/4 onion
- 2 tablespoons olive oil
- 1/2 cup ricotta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional
- 1/4 cup Parmesan cheese
Instructions
- 1
Cook the pasta according to package directions. Drain and set aside.
- 2
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- 3
Add the diced onion and minced garlic to the skillet. Sauté until softened, about 3-5 minutes.
- 4
Pour in the crushed tomatoes, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- 5
Stir in the heavy cream and spinach. Cook until the spinach is wilted, about 2-3 minutes.
- 6
Add the cooked pasta to the skillet and toss to coat with the sauce.
- 7
Serve immediately, topped with dollops of ricotta cheese and grated Parmesan cheese, if desired.
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