ONE-POT SPINACH, TOMATO, AND RICOTTA PASTA
Quick and easy one-pot ricotta pasta.
Provided by Terri
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes.
- Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes.
- Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 55.3 g, Cholesterol 19.8 mg, Fat 7.1 g, Fiber 5.3 g, Protein 18.8 g, SaturatedFat 3.5 g, Sodium 614.8 mg, Sugar 6.4 g
PASTA WITH HERBED RICOTTA, TOMATOES AND SPINACH
Provided by Molly O'Neill
Categories dinner, easy, quick, weekday, pastas, main course, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Blanch the rinsed spinach leaves in a large pot of well-salted boiling water until limp, about 1 minute. Drain the spinach and cool completely under cold running water. Pat dry and chop.
- Put the ricotta cheese in a large bowl and beat with a fork until smooth. Stir in the spinach, scallions, basil, tomatoes, parsley and olive oil. Add salt and pepper to taste.
- Cook the penne until tender in well-salted boiling water. Drain, toss with the ricotta mixture, garnish with the pine nuts and serve immediately.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 17 grams, Carbohydrate 64 grams, Fat 29 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 588 milligrams, Sugar 4 grams
ONE-POT SPINACH AND TOMATO PASTA RECIPE BY TASTY
Here's what you need: dried whole wheat penne, olive oil, yellow onion, red pepper flakes, garlic, diced tomato, kosher salt, ground black pepper, shredded rotisserie chicken, baby spinach
Provided by Pierce Abernathy
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat and cook the pasta according to the package instructions. Reserve ¾ cup (175 ml) of pasta cooking water, then drain the pasta in a colander and place the pot back on the stove over medium heat
- To the pot, add the olive oil, onion, red pepper flakes, and garlic. Cook until fragrant, about 2 minutes. Add the tomatoes and reserved pasta water, and simmer until reduced by half, about 4 minutes. Season with the salt and pepper.
- Add the pasta back to the pot, along with the shredded chicken and spinach, and stir to combine and wilt the spinach.
- Store the leftovers in the fridge for the rest of the week.
- *Vegan/Vegetarian Substitution: Omit the shredded chicken.
- Enjoy!
Nutrition Facts : Calories 488 calories, Carbohydrate 56 grams, Fat 14 grams, Fiber 5 grams, Protein 33 grams, Sugar 8 grams
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ONE-POT SPINACH RICOTTA PASTA - A SPICY PERSPECTIVE
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5/5 (7)Category Main CourseCuisine AmericanCalories 379 per serving
- Place a large sauté pan over medium-low heat. Sauté the shallots and garlic in olive oil for 2-3 minutes. Then stir in freshly grated nutmeg, and cook 1 more minute.
- Add the vegetable stock to the pan. Bring to a simmer, then stir in the pasta, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Simmer covered for 8-10 minutes until the pasta is cooked to al dente. Check the instructions for your particular type of pasta, times vary.
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- Return the pan to the low heat burner. Cover and simmer for 3-5 minutes until the spinach is wilted and all ingredients are heated through. Garnish with chopped parsley.
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3.6/5 (317)Category EntréesAuthor Mark BittmanTotal Time 25 mins
- 1. Put 2 tablespoons of the butter in a large pot over medium heat. When it is hot, add the onion and cook, stirring occasionally, until it softens, about 3 minutes. Add the pasta, raise the heat a bit, and cook, stirring constantly, until it's glossy and smells toasty, about a minute. Add a little salt and pepper, then the wine, and stir.
- 2. Let the liquid bubble away. Begin to add water, 1/2 cup at a time, stirring after each addition. When the liquid is just about absorbed, add more. The noodles should be neither soupy nor dry. Keep the heat at medium to medium-high, stir frequently, and repeat as necessary.
- 3. Begin tasting the pasta 10 minutes after you added it. When the pasta is just getting tender but still is too firm to eat, add the spinach and ricotta. (It could take as long as 15 minutes to reach this stage.) When the pasta is ready and the spinach softens, stir in the remaining butter and the Parmesan, adding a little more water if necessary to coat the noodles in sauce. Taste and adjust the seasoning. Serve right away, passing more Parmesan at the table.
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