Spaghetti with Ricotta and Spinach

Spaghetti with ricotta and spinach is a delicious first course, simple to prepare. Here is the recipe.

Ingredients

• 350 g spaghetti
• 200 g ricotta
• 300 g fresh spinach (or 150 g if frozen and already squeezed)
• 1 garlic clove
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Nutmeg to taste (optional)
• Grated Parmesan (for serving)

Preparation

1. Clean the spinach by removing the roots and damaged leaves, then rinse the good leaves well under running water. Drain and cook them in a pan with a garlic clove and a drizzle of extra virgin olive oil. If using frozen spinach, they must be thawed and squeezed beforehand.
2. Once the spinach has wilted, remove the garlic clove and roughly chop the leaves with a knife.
3. In a pan, melt the ricotta with a little pasta cooking water until you obtain a smooth cream. Add the chopped spinach and mix well. Adjust with salt and pepper, and if desired, add a pinch of nutmeg.
4. Meanwhile, cook the spaghetti in plenty of salted water following the times indicated on the package for al dente texture.
5. Drain the spaghetti, reserving some cooking water, and transfer them to the pan with the ricotta and spinach cream. If the sauce is too thick, add a little cooking water to reach the desired consistency. Toss the spaghetti in the pan for a few minutes to absorb the flavors.
6. Plate the spaghetti and, if desired, sprinkle with grated Parmesan before serving.

Interesting Facts

Spinach is a vegetable highly appreciated in Italian cuisine and is rich in iron and vitamins. This dish is a great way to include them in your daily diet, combined with the sweetness of ricotta - a very versatile fresh cheese. Remember that you can add a personal touch to your recipe, such as aromatic herbs (e.g., basil or mint) or toasted pine nuts for a crunchy texture.