Pasta with Herb Ricotta and Fresh Tomato Sauce

4 steps

Updated at: Wed, 16 Aug 2023 17:28:26 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories784.3 kcal (39%)

Total Fat31.7 g (45%)

Carbs98.8 g (38%)

Sugars6.8 g (8%)

Protein26 g (52%)

Sodium386.3 mg (19%)

Fiber6.3 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 cupsfresh spinach

packed, tough stems removed, OR 12 ounces chopped frozen spinach defrosted

2 tablespoonsevoo

2 tablespoonsbutter

2 clovesgarlic

large, chopped or grated

1 poundcocktail tomatoes

or Campari tomatoes, quartered

salt

fresh basil

torn

1 ½ cupsfresh ricotta cheese

¼ cupmascarpone

or cream

1 cupherbs

chopped, parsley, dill, thyme and chives

Black pepper

or red

1 poundmafaldine pasta

or short-cut mafalde

Parmigiano-Reggiano

Grated, to pass at table

Instructions

Step 1

If using fresh spinach, bring 3 quarts water to boil, salt it and wilt spinach 1 minute, then drain and rinse to cool, pat dry and chop. Or, if using defrosted frozen spinach, wring dry in dish towel. Refill pot with 5 quarts water and bring to boil for pasta

Step 2

In a deep skillet over medium heat, add EVOO, 2 turns of the pan. Add butter and melt, then add garlic and swirl a minute. Add tomatoes, season with salt and soften 8 to 10 minutes until slumped. Wilt in basil and reduce heat to low. 

Step 3

In a bowl, combine spinach, ricotta, cream, herbs, salt and black or red pepper and stir.  

Step 4

Salt boiling water and cook pasta 1 minute less than package directions. Just before draining, add ½ cup of the boiling salted pasta water to ricotta and ½ cup to sauce. Toss drained pasta with ricotta mixture. Serve family style or in individual shallow bowls and top with fresh tomato sauce.     