Spinach Ricotta Penne

Vegetarian

I love how creamy and rich the sauce on this recipe came out. Not only was is delicious but it clung to the penne perfectly so every bite gives you flavor. This Spinach Ricotta Penne is a perfect comfort food recipe when you want some flavor but still get your vegetables. I love using spinach in recipes because it’s so versatile and this dish is no different. The ricotta makes the sauce very thick so save a bit of pasta water so thin it out if you need to. 

Ingredients: 

16 oz penne, uncooked

3 tablespoons olive oil

3 cloves garlic, minced

1 cup whole milk

2 cups whole milk ricotta

Salt and pepper

1 tablespoon onion powder

6 oz frozen chopped spinach, thawed

Instructions: 

1) Boil a large pot of salted water and cook penne to package instructions. Drain and set aside. Squeeze excess water from spinach and set aside.

2) In a large skillet, heat olive oil to medium high heat and add garlic. Sauté till fragrant and slowly whisk in milk. Lower heat to a simmer and let thicken. Add ricotta and mix till creamy.

3) Add salt, pepper and onion powder. Stir in spinach till well combined and add penne till coated.

 

Spinach Ricotta Penne

Ingredients

  • 16 oz penne, uncooked
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup whole milk
  • 2 cups whole milk ricotta
  • Salt and pepper
  • 1 tablespoon onion powder
  • 6 oz frozen chopped spinach, thawed

Method

  1. Boil a large pot of salted water and cook penne to package instructions. Drain and set aside. Squeeze excess water from spinach and set aside. 
  2. In a large skillet, heat olive oil to medium high heat and add garlic. Sauté till fragrant and slowly whisk in milk. Lower heat to a simmer and let thicken. Add ricotta and mix till creamy. 
  3. Add salt, pepper and onion powder. Stir in spinach till well combined and add penne till coated. 
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