One Pot Spinach Ricotta Pasta

$- 12 oz pasta (penne, fusilli, or your preferred shape) - 4 cups fresh spinach, roughly chopped - 1 cup creamy ricotta cheese - 2 cups low-sodium vegetable broth - 1 cup cherry tomatoes, halved - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - Salt and black pepper to taste - 2 tablespoons extra virgin olive oil - Fresh basil leaves for garnish To make One Pot Spinach Ricotta Pasta, gather these simple ingredients. The pasta can be any shape you like. I often choose penne or fusilli, but you can try others too. Fresh spinach adds a nice touch, while creamy ricotta cheese brings richness to the dish. We use low-sodium vegetable broth for flavor without too much salt. Cherry tomatoes add sweetness and color. Diced onion and minced garlic create a tasty base. Dried oregano gives a hint of herb flavor, and red pepper flakes can spice things up if you want. You need salt and black pepper to season the dish. Extra virgin olive oil adds healthy fat and flavor. Finally, fresh basil leaves make a lovely garnish. Grab these ingredients, and you're ready to cook a delicious meal! {{ingredient_image_2}} 1. Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. 2. Once the oil shines, add 1 medium diced onion. Sauté for 3-4 minutes until soft and clear. 3. Next, add 3 minced garlic cloves to the pot. Cook for 1-2 minutes until fragrant. 4. Now, introduce 1 cup of halved cherry tomatoes. Stir gently for about 2-3 minutes until they soften. 5. Carefully pour in 2 cups of low-sodium vegetable broth. Stir and bring the mixture to a gentle boil. 1. Once boiling, add 12 oz of your favorite pasta. You can use penne or fusilli. 2. Season with 1 teaspoon of dried oregano, 1/2 teaspoon of red pepper flakes (if you like heat), salt, and black pepper. Stir well to coat the pasta. 3. Cover the pot with a lid and reduce heat to medium-low. Cook for 8-10 minutes. Stir occasionally to keep it from sticking. 1. When the pasta is al dente and most liquid is absorbed, remove the pot from heat. 2. Gently fold in 4 cups of chopped spinach and 1 cup of creamy ricotta cheese. Mix until the spinach wilts and everything combines well. 3. Taste the dish. Adjust the salt and pepper if needed. 4. Serve warm, garnished with fresh basil leaves for a burst of flavor. Enjoy! - How to ensure pasta cooks evenly: Always stir the pasta right after adding it to the pot. This keeps it from clumping and helps it cook evenly. - Tips for preventing sticking: Use enough broth for the pasta. Stir it every few minutes while cooking. This will stop the pasta from sticking together. - Adjusting liquid for desired consistency: If you want a creamier dish, add more broth. For a thicker sauce, let it cook longer until more liquid absorbs. - Suggestions for additional herbs and spices: Try adding fresh basil or thyme. A pinch of nutmeg can also add a lovely warmth. - Best practices for seasoning to taste: Always taste your dish before serving. Add salt or pepper as needed. This helps you find the perfect balance of flavors. Pro Tips Use Fresh Ingredients: Always opt for fresh spinach and ripe cherry tomatoes to enhance the flavor and nutritional value of your dish. Customize Your Pasta: Feel free to swap in whole grain or gluten-free pasta for a healthier or dietary-specific option. Creamier Texture: For an even creamier dish, consider adding a splash of heavy cream or a bit more ricotta cheese at the end. Leftover Makeover: This pasta dish is perfect for leftovers! Reheat with a splash of broth to maintain moisture and flavor. {{image_4}} You can easily swap out some ingredients for this dish. Here are a few great options: - Alternative cheeses: If you want a different taste, try cottage cheese or feta. Both add a nice creaminess. - Leafy greens: Instead of spinach, use kale or Swiss chard. Both give the dish a tasty twist. - Pasta choices: If you need a gluten-free option, look for gluten-free pasta. It cooks well and tastes great. Add some protein or veggies for extra flavor. Here are some ideas: - Adding protein: Chicken, shrimp, or chickpeas make it more filling. Just cook them before adding to the pot. - Different vegetables: Try adding bell peppers or zucchini. They not only taste good but also add color to your dish. These variations help you customize your One Pot Spinach Ricotta Pasta to fit your taste and dietary needs. Enjoy experimenting! To keep your One Pot Spinach Ricotta Pasta fresh, store it in an airtight container. This will help prevent air from drying it out. I recommend eating leftovers within three to four days. The pasta will remain tasty, and the flavors will blend nicely. When reheating, the microwave works well. Start with medium heat for about one to two minutes. Stir halfway through to heat evenly. You can also use a skillet on low heat. Add a splash of vegetable broth or water to keep it moist. This helps maintain the texture and flavor of the dish. Enjoy it warm, just like when you first made it! Can I use frozen spinach instead of fresh? Yes, you can use frozen spinach. Just thaw and drain it first. Frozen spinach makes this meal quick and easy. It cuts down prep time, making dinner a breeze. How can I make this dish dairy-free? To make this dish dairy-free, swap ricotta for a plant-based cheese. You can also use cashew cream for a creamy texture. Nutritional yeast adds a cheesy flavor too. What to serve with One Pot Spinach Ricotta Pasta? This pasta pairs well with a simple green salad. Garlic bread is another great side. You can also serve it with a light soup for a complete meal. Can I prepare this dish in advance? Yes, you can prepare this dish in advance. Cook it, let it cool, and store it in the fridge. It keeps well for about three days. Just reheat it on the stove or in the microwave. Is it possible to double the recipe for larger gatherings? Absolutely! You can double the recipe for larger gatherings. Just ensure your pot is big enough to hold it all. Adjust cooking time slightly if needed. Enjoy sharing this dish with friends and family! This blog covered a simple and tasty dish: One Pot Spinach Ricotta Pasta. I shared key ingredients, easy steps to make it, and tips to boost flavor. You learned about fun variations and how to best store leftovers. In the end, this dish is flexible and straightforward. With a few tweaks, you can make it your own. Enjoy cooking, and don’t hesitate to experiment to find your perfect blend of flavors!$

One Pot Spinach Ricotta Pasta

A delicious and easy one-pot pasta dish featuring spinach and creamy ricotta.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

12 oz pasta (penne, fusilli, or your preferred shape)
4 cups fresh spinach, roughly chopped
1 cup creamy ricotta cheese
2 cups vegetable broth (low-sodium recommended)
1 cup cherry tomatoes, halved
1 medium onion, diced
3 cloves garlic, minced (about 1 tablespoon)
1 teaspoon dried oregano
0.5 teaspoon red pepper flakes (optional, adjust to taste)
to taste Salt and black pepper
2 tablespoons extra virgin olive oil
for garnish Fresh basil leaves

Instructions

Begin by heating the olive oil in a large pot over medium heat. Once the oil is glistening, add the diced onion and sauté for 3-4 minutes, stirring occasionally, until the onion is soft and translucent.
Next, introduce the minced garlic to the pot, continuing to sauté for an additional 1-2 minutes until the garlic is fragrant and lightly golden.
Add the halved cherry tomatoes to the pot and cook for approximately 2-3 minutes, stirring gently, until they begin to soften and burst, releasing their juices.
Carefully pour in the vegetable broth, bringing the mixture to a gentle boil while stirring occasionally.
Once boiling, add the pasta to the pot. Season the mixture with dried oregano, red pepper flakes (if using), salt, and freshly ground black pepper. Stir thoroughly to ensure the pasta is evenly coated.
Reduce the heat to medium-low, cover the pot with a lid, and allow the pasta to cook for 8-10 minutes. Stir occasionally to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed.
Remove the pot from heat. Gently fold in the chopped spinach and ricotta cheese, mixing until the spinach wilts and everything is well combined.
Taste the dish and adjust the seasoning with additional salt and pepper as needed.
Serve the pasta warm, topped with fresh basil leaves for that final touch of flavor and color.

Notes

For an appealing presentation, serve the pasta in individual bowls and drizzle with a little extra olive oil or sprinkle with freshly grated Parmesan cheese, if desired.

Keyword one pot, pasta, ricotta, spinach, vegetarian