Pasta with Ricotta

Pasta with Ricotta is a delightful vegetarian Greek dish that combines the creaminess of ricotta with the freshness of herbs and vegetables. This simple yet flavorful pasta is perfect for a light meal or a comforting dinner.

Ingredients

• Pasta (spaghetti or linguine) - 160 grams
• Ricotta cheese - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Spinach - 100 grams, fresh
• Cherry tomatoes - 150 grams, halved
• Fresh basil - 10 grams, chopped
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften. Then, stir in the fresh spinach and cook until wilted.
4. In a bowl, mix the ricotta cheese with lemon juice, salt, and black pepper to taste.
5. Add the cooked pasta to the skillet with the tomatoes and spinach, tossing to combine. If the mixture seems dry, add a little reserved pasta water to achieve the desired consistency.
6. Remove the skillet from heat and fold in the ricotta mixture and chopped basil, stirring gently until everything is well combined.
7. Serve immediately, garnished with grated Parmesan cheese if desired.

Nutrition

• Calories: 500
• Protein: 20 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 50 mg
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in protein from ricotta, supporting muscle health.
• Contains spinach, which is high in vitamins A and C, promoting overall health.

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