Ingredients with Measurements:
- 1 pound Vastedda pasta
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 garlic cloves, 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
- Mixing bowl for combining ricotta and Parmesan cheese
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Vastedda 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 minced garlic and cook for 1-2 minutes until fragrant.
3. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste.
4. In a mixing bowl, combine the 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 stir until the pasta is coated in the cheese mixture.
7. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 50g
Protein: 18g
Sodium: 450mg
Substitutions for ingredients:
- Vastedda pasta can be substituted with any other short pasta such as penne or rigatoni.
- Fresh spinach can be substituted with frozen spinach, but make sure to thaw and drain the spinach before cooking.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Substitute the spinach with kale or Swiss chard.
- Add sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Make sure to salt the pasta water generously for added flavor.
- Reserve some of the pasta water before draining in case you need to thin out the sauce.
- Use a non-stick skillet to prevent the cheese from sticking to the pan.
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 milk or cream to prevent the pasta from drying out.
Presentation ideas:
Serve in a large pasta bowl and garnish with fresh chopped parsley or basil.
Garnishes:
Fresh chopped parsley or basil.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to thin it out.
- If the pasta is too dry, add a splash of reserved pasta water to moisten it.
Food safety advice:
Make sure to cook the pasta and spinach thoroughly to prevent any foodborne illnesses.
Food history:
Vastedda is a traditional Sicilian pasta shape that is similar to penne but with a wider diameter.
Flavor profiles:
Creamy, cheesy, garlicky, and savory.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
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Region: Italian