Ingredients with Measurements:
- 1 pound of magnocca pasta
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup of spinach, chopped
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Skillet
Step-by-step instructions:
1. Bring a large pot of salted water to a boil.
2. Add the magnocca pasta and cook for 8-10 minutes or until al dente.
3. Drain the pasta in a colander and set aside.
4. In a skillet, heat the olive oil over medium heat.
5. Add the chopped onion and garlic and sauté for 2-3 minutes or until the onion is translucent.
6. Add the chopped spinach and cook for 2-3 minutes or until wilted.
7. Add the ricotta cheese and Parmesan cheese to the skillet and stir until well combined.
8. Season with salt and pepper to taste.
9. Add the cooked magnocca pasta to the skillet and toss until well coated with the spinach and ricotta mixture.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 55g
Protein: 20g
Substitutions for ingredients:
- Magnocca pasta can be substituted with any other type of pasta.
- Spinach can be substituted with kale or Swiss chard.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add sun-dried tomatoes for a burst of flavor.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to salt the pasta water generously to add flavor to the dish.
- Reserve some of the pasta water to add to the skillet if the mixture is too dry.
- Stir the pasta frequently to prevent it from sticking together.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large pasta bowl and garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley or basil.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
If the pasta is too dry, add some reserved pasta water to the skillet.
Food safety advice:
Be sure to cook the pasta and spinach thoroughly to prevent foodborne illness.
Food history:
Magnocca pasta is a traditional Italian pasta made from potatoes and flour.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main dish.
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Region: Italian