Ingredients with Measurements:
- 1 pound Valcasotto pasta
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for cooking spinach and garlic
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add Valcasotto pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
3. Add chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste.
4. In a separate bowl, mix together ricotta cheese and grated Parmesan cheese.
5. Add the cooked pasta to the skillet with the spinach and garlic. Toss to combine.
6. Add the ricotta and Parmesan cheese mixture to the skillet and toss until the pasta is coated in the cheese mixture.
7. Serve hot and garnish with additional Parmesan cheese and freshly ground black pepper.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 50g
Protein: 18g
Sodium: 400mg
Substitutions for ingredients:
- Valcasotto 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 goat cheese.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add sun-dried tomatoes or roasted red peppers for extra flavor.
- Use different types of cheese, such as blue cheese or feta, for a different taste.
Tips and tricks:
- Reserve some pasta water to add to the skillet if the pasta seems too dry.
- Make sure to season the spinach well with salt and pepper to enhance the flavor.
- Use a high-quality olive oil for the best taste.
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 with a splash of water to prevent the pasta from drying out.
Presentation ideas:
Serve in a large pasta bowl and garnish with additional Parmesan cheese and freshly ground black pepper.
Garnishes:
Freshly grated Parmesan cheese and freshly ground black pepper.
Pairings:
Serve with a side salad and a glass of red wine.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pasta seems too dry, add a splash of pasta water to the skillet.
- If the spinach seems too wet, drain it well before adding it to the skillet.
Food safety advice:
Make sure to cook the pasta and spinach thoroughly to prevent any foodborne illnesses.
Food history:
Valcasotto pasta is a type of pasta that originates from the Piedmont region of Italy. It is made with durum wheat semolina and water.
Flavor profiles:
Creamy, cheesy, garlicky, and savory.
Serving suggestions:
Serve hot with a side salad and a glass of red wine.
Related Categories
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Region: Italian