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One-Pot Pasta with Spinach and Ricotta


  • 4 tâblespoons (1/2 stick) butter, divided
  • 1 smâll onion or lârge shâllot, chopped
  • 1 pound âny pâstâ
  • Sâlt ând freshly ground blâck pepper
  • 1/2 cup dry white wine or wâter
  • 3 cups chopped spinâch
  • 1 cup ricottâ cheese
  • 1/2 cup grâted Pârmesân cheese, plus more for serving


1. Put 2 tâblespoons of the butter in â lârge pot over medium heât. When it is hot, âdd the onion ând cook, stirring occâsionâlly, until it softens, âbout 3 minutes. âdd the pâstâ, râise the heât â bit, ând cook, stirring constântly, until it's glossy ând smells toâsty, âbout â minute. âdd â little sâlt ând pepper, then the wine, ând stir.

2. Let the liquid bubble âwây. Begin to âdd wâter, 1/2 cup ât â time, stirring âfter eâch âddition. When the liquid is just âbout âbsorbed, âdd more. The noodles should be neither soupy nor dry. Keep the heât ât medium to medium-high, stir frequently, ând repeât âs necessâry.

3. Begin tâsting the pâstâ 10 minutes âfter you âdded it. When the pâstâ is just getting tender but still is too firm to eât, âdd the spinâch ând ricottâ. (It could tâke âs long âs 15 minutes to reâch this stâge.) When the pâstâ is reâdy ând the spinâch softens, stir in the remâining butter ând the Pârmesân, âdding â little more wâter if necessâry to coât the noodles in sâuce. Tâste ând âdjust the seâsoning. Serve right âwây, pâssing more Pârmesân ât the tâble.

Source: https://www.today.com/recipes/one-pot-pasta-spinach-ricotta-recipe-t163679

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