Rigatoni with Creamy Ricotta and Spinach (Rigatoni e Spinaci)
Ingredients
- ½ pound Fresh buffalo, cow, goat, or whole milk ricotta cheese or Robiola cheese, plus 2 tablespoons for serving
- 3 tbsp Extra virgin olive oil, divided
- 1 tsp Apple cider vinegar
- 1 tsp Salt
- 1 tsp Crushed black pepper, plus more for serving
- 2½ ounces Washed fresh baby spinach, cut into chiffonade
- 8 ounces Rigatoni pasta
- 2 tbsp Freshly grated parmesan cheese
Instructions
- Mix the ricotta with a blender (or by hand with a whisk), with 2 tablespoons of olive oil, vinegar, salt, and pepper, until you get a yogurt-like consistency. If it is not soft enough, mix in 1 to 2 tablespoons of warm water.
- In a large bowl, stir the spinach into the ricotta mixture and set it aside.
- In a large pot of salted water, cook pasta according to package directions for al dente pasta. Scoop some pasta cooking water out of the pot with a heatproof measuring cup, then drain the pasta. Combine the pasta with the ricotta and spinach mixture in the bowl.
- Stir in the parmesan cheese, adding some of the reserved pasta water, if needed, to smoothly mix the parmesan with the pasta and ricotta.
- Divide the pasta into two serving dishes, top each with a tablespoon of ricotta and some freshly ground black pepper, and serve.
Nutrition
Calories: 417kcalCarbohydrates: 45gProtein: 15gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 31mgSodium: 687mgPotassium: 295mgFiber: 2gSugar: 2gVitamin A: 1936IUVitamin C: 5mgCalcium: 179mgIron: 2mg
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