Ingredients with Measurements:
- 1 pound mustacciuoli pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound fresh spinach, washed and chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon nutmeg
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking spinach mixture
- Mixing bowl for combining ricotta mixture
- Colander for draining pasta
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the mustacciuoli pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
3. Add the chopped spinach to the skillet and cook until wilted, about 5 minutes.
4. In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, salt, black pepper, red pepper flakes, and nutmeg.
5. Add the cooked pasta to the skillet with the spinach mixture and stir to combine.
6. Add the ricotta mixture to the skillet and stir until everything is well combined and heated through.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 436
Fat: 16g
Carbohydrates: 52g
Protein: 22g
Sodium: 697mg
Sugar: 4g
Fiber: 5g
Substitutions for ingredients:
- Mustacciuoli pasta can be substituted with any other type of pasta.
- Fresh spinach can be substituted with frozen spinach.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Parmesan cheese can be substituted with any other type of hard cheese.
Variations:
- Add cooked chicken or sausage to the dish for added protein.
- Use different types of cheese, such as feta or goat cheese, for a different flavor.
- Add sun-dried tomatoes or roasted red peppers for added flavor.
Tips and tricks:
- Be sure to wash the spinach thoroughly before cooking.
- Add a splash of white wine to the skillet when cooking the spinach for added flavor.
- Reserve some of the pasta water to add to the skillet if the mixture seems too dry.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator 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 with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley or basil.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the mixture seems too dry, add a splash of pasta water to the skillet.
- If the mixture seems too wet, cook for a few more minutes to evaporate some of the liquid.
Food safety advice:
Be sure to wash the spinach thoroughly before cooking to avoid any potential foodborne illnesses.
Food history:
Mustacciuoli is a type of pasta that originated in Italy. Ricotta cheese is also commonly used in Italian cuisine.
Flavor profiles:
This dish has a creamy and savory flavor with a hint of spice from the red pepper flakes.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
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Region: Italian