15 Minute Pasta with Spinach Ricotta Pesto
This quick and simple 15 minute pasta with spinach ricotta pesto makes a great weeknight meal!
Ingredients
- 11.3 oz. (320 g) mezzi rigatoni or any pasta you prefer
- 8 oz. (225 g) fresh spinach
- ½ clove garlic chopped
- 1 tablespoon pine nuts
- 3 tablespoons freshly grated parmesan cheese + extra for serving
- 3 tablespoons extra virgin olive oil
- 7 ounces (200 g) low-fat ricotta cheese or part skim
- salt
- pepper
You will also need:
- a bowl of ice cold water.
Instructions
- Bring a large pot of salted water to boil, add the pasta to the water and cook according to package directions.
- Bring another large pot of salted water to a boil and blanch the spinach for about 1 minute, remove and place in the ice bath. Drain again and squeeze as much liquid from the spinach as possible, then roughly chop.
- Puree the spinach, pine nuts, garlic, parmesan cheese, salt, pepper, and extra virgin olive oil with an immersion blender then add the ricotta and blend until smooth.
- Drain the pasta and add the pesto. Stir to coat evenly and serve with a generous amount of grated parmesan cheese.
- Enjoy!
Nutrition
Calories: 430kcal | Carbohydrates: 49.1g | Protein: 17.9g | Fat: 18.8g | Saturated Fat: 4.9g | Cholesterol: 77mg | Sodium: 163mg | Fiber: 1.3g
