Creamy Spinach Pasta
{"handle":"creamy-spinach-pasta-rachael-ray","title":"Creamy Spinach Pasta","seoTitle":"Creamy Spinach Pasta | Rachael Ray","seoDescription":"Rachael combines steakhouse creamed spinach with pasta and lots of ricotta, Parm or pecorino + toasted pine nuts in this rich and creamy dish.","image":"https://images.ctfassets.net/vmuke7sdou62/6zo1aePhSTSDiijC4NnauN/6eb781390b5c2b55cd37f54283fd5326/16036_creamy_spinach_2_0.jpg_itok_uZk2z5Kk","ingredients":"
- 1 cup heavy cream or half-and-half
- 4 cloves garlic
- 1 cup fresh ricotta (if it's cow's milk ricotta, use Parm later in recipe; if it's sheep's milk, use pecorino)
- Salt and pepper
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- About ¼ teaspoon freshly grated nutmeg
- 1 teaspoon lemon zest
- 1 pound spinach tonnarelli or spaghetti or other long pasta
- 3 tablespoons EVOO
- 1 shallot, minced
- 1 ¼-1 ½ pounds medium- to large-leaf spinach, stemmed (1-pound cleaned weight) and chopped
- 1 teaspoon red pepper flakes
- Juice of ½ lemon
- 1 cup grated Parmigiano-Reggiano or pecorino cheese
- ¼ cup pine nuts , toasted
","preparation":"
Serves: 4
Warm cream with 2 cloves of crushed garlic in a small pot over low heat.
Bring a pot of water to a boil for the pasta.
In a small bowl, mix ricotta with salt and pepper, thyme, nutmeg and lemon zest, then set aside.
Salt boiling water and cook pasta 1 minute less than package directions.
While pasta cooks, heat a large skillet over medium heat with EVOO. Add shallots and stir a minute or two. Grate in the remaining 2 cloves of garlic. Add spinach and wilt into pan. Season with salt, red pepper flakes, a little extra grated nutmeg and lemon juice.
Reserve ½ cup starchy pasta liquid, drain pasta and add to spinach. Add the warm cream and the ricotta mixture and toss to combine for 1 minute, adding grated cheese and reserved water as you go. Top with toasted pine nuts.
","tags":"Rachael Ray Show, Pasta, Comfort Food, Quick + Easy","publishDate":"2021-10-25T11:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/creamy-spinach-pasta-rachael-ray","relatedProduct1":{"product_id":6216185807030,"variant_id":37920974667958,"handle":"cucina-nonstick-pasta-pot-with-spout-and-lid"},"relatedProduct2":{"product_id":6216243708086,"variant_id":37921079689398,"handle":"lazy-tools-set-3-piece"},"relatedProduct3":{"product_id":6216185970870,"variant_id":37920975650998,"handle":"cucina-nonstick-saucepot-with-lid"}}
This recipe originally appeared on the Rachael Ray Show. Get the full recipe here: Creamy Spinach Pasta
Ingredients
- 1 cup heavy cream or half-and-half
- 4 cloves garlic
- 1 cup fresh ricotta (if it's cow's milk ricotta, use Parm later in recipe; if it's sheep's milk, use pecorino)
- Salt and pepper
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- About ¼ teaspoon freshly grated nutmeg
- 1 teaspoon lemon zest
- 1 pound spinach tonnarelli or spaghetti or other long pasta
- 3 tablespoons EVOO
- 1 shallot, minced
- 1 ¼-1 ½ pounds medium- to large-leaf spinach, stemmed (1-pound cleaned weight) and chopped
- 1 teaspoon red pepper flakes
- Juice of ½ lemon
- 1 cup grated Parmigiano-Reggiano or pecorino cheese
- ¼ cup pine nuts , toasted
Directions
Serves: 4
Warm cream with 2 cloves of crushed garlic in a small pot over low heat.
Bring a pot of water to a boil for the pasta.
In a small bowl, mix ricotta with salt and pepper, thyme, nutmeg and lemon zest, then set aside.
Salt boiling water and cook pasta 1 minute less than package directions.
While pasta cooks, heat a large skillet over medium heat with EVOO. Add shallots and stir a minute or two. Grate in the remaining 2 cloves of garlic. Add spinach and wilt into pan. Season with salt, red pepper flakes, a little extra grated nutmeg and lemon juice.
Reserve ½ cup starchy pasta liquid, drain pasta and add to spinach. Add the warm cream and the ricotta mixture and toss to combine for 1 minute, adding grated cheese and reserved water as you go. Top with toasted pine nuts.