Creamy Spinach and Ricotta Pasta

This Creamy Spinach and Ricotta Pasta combines the richness of ricotta cheese with fresh spinach and a hint of nutmeg, creating a delightful balance of flavors and textures. The addition of toasted pine nuts adds a creative touch, providing a satisfying crunch. This dish is vegetarian-friendly and offers a comforting yet sophisticated meal option.

Ingredients:

• 300 g pasta (fettuccine or penne)
• 200 g fresh spinach, chopped
• 250 g ricotta cheese
• 50 g grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 50 g pine nuts, toasted
• Fresh basil leaves for garnish

Instructions:

1. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water and then drain the pasta.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the chopped spinach to the skillet and cook until wilted, approximately 2-3 minutes.
4. Lower the heat and stir in the ricotta cheese, grated Parmesan, nutmeg, salt, and pepper. Mix until well combined and creamy.
5. Add the cooked pasta to the skillet and toss gently to combine, adding reserved pasta water as needed to achieve desired creaminess.
6. Serve immediately, topped with toasted pine nuts and fresh basil leaves.