Ingredients with Measurements:
- 1 pound of Sgabeo pasta
- 1 cup of fresh spinach, chopped
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for cooking sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Sgabeo pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
4. Add the ricotta cheese and Parmesan cheese to the skillet and stir until the cheese is melted and the sauce is smooth.
5. Add the cooked Sgabeo pasta to the skillet and toss with the sauce until well coated. Season with salt and pepper to taste.
6. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 56g
- Protein: 18g
Substitutions for ingredients:
- You can use any type of pasta in place of Sgabeo.
- You can use any type of leafy greens in place of spinach.
- You can use any type of cheese in place of ricotta and Parmesan.
Variations:
- Add cooked chicken or shrimp to the sauce for a protein boost.
- Add red pepper flakes for a spicy kick.
- Use different herbs like basil or oregano for added flavor.
Tips and tricks:
- Be sure to salt the pasta water generously to add flavor to the dish.
- Reserve some pasta water to add to the sauce if it becomes too thick.
- Use a good quality ricotta cheese for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the Sgabeo with Spinach and Ricotta in a large pasta bowl for a rustic presentation.
Garnishes:
- Garnish with chopped fresh herbs like parsley or basil.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Garlic bread
- Side salad
Troubleshooting advice:
- If the sauce is too thick, add some reserved pasta water to thin it out.
Food safety advice:
- Be sure to cook the pasta and spinach thoroughly to avoid any foodborne illnesses.
Food history:
- Sgabeo is a type of pasta that is traditionally made in the Veneto region of Italy.
Flavor profiles:
- This dish is creamy, cheesy, and savory.
Serving suggestions:
- Serve the Sgabeo with Spinach and Ricotta as a main course for dinner.
Related Categories
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Region: Italian