Italian > Pasta > Spatli Pasta

Spatlo with Spinach and Ricotta Recipe

Ingredients with Measurements:
- 1 pound Spatlo pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 pound fresh spinach, washed and chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste

Special equipment needed:
- Large pot for boiling pasta
- Large skillet

Step-by-step instructions:

1. Bring a large pot of salted water to a boil. Add the Spatlo pasta and cook according to package instructions until al dente.

2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.

3. Add the chopped spinach to the skillet and cook until wilted, about 5 minutes.

4. In a separate bowl, mix together the ricotta cheese and grated Parmesan cheese.

5. Drain the cooked pasta and add it to the skillet with the spinach mixture. Toss to combine.

6. Add the ricotta and Parmesan cheese mixture to the skillet and stir until the cheese is melted and the pasta is coated.

7. Season with salt and pepper to taste.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4 servings

Nutritional information:
Calories: 480
Fat: 16g
Carbohydrates: 62g
Protein: 23g

Substitutions for ingredients:
- You can use any type of pasta instead of Spatlo.
- You can use frozen spinach instead of fresh spinach.

Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add sun-dried tomatoes for a burst of flavor.

Tips and tricks:
- Be sure to wash the spinach thoroughly to remove any dirt or grit.
- Reserve some of the pasta cooking water to add to the skillet if the pasta seems dry.
- Use a high-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 pasta in a skillet over medium heat until heated through.

Presentation ideas:
Serve the pasta in individual bowls and garnish with additional grated Parmesan cheese.

Garnishes:
Grated Parmesan cheese

Pairings:
Serve with a crisp green salad and a glass of white wine.

Suggested side dishes:
Garlic bread or a side of roasted vegetables.

Troubleshooting advice:
If the pasta seems dry, add some of the reserved pasta cooking water to the skillet.

Food safety advice:
Be sure to cook the pasta and spinach to the recommended temperature to ensure they are safe to eat.

Food history:
Spatlo is a type of pasta that originated in the Friuli-Venezia Giulia region of Italy.

Flavor profiles:
This dish is creamy, savory, and slightly tangy from the ricotta cheese.

Serving suggestions:
Serve this dish as a main course for a cozy weeknight dinner.

Related Categories

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Region: Italian

Taste: Creamy, Rich, Savory, Tangy, Nutty