I looove ricotta cheddar. It's flavor is light and crisp flavor, making it incredible for warm climate dishes. I've taken a stab at making my own crisp ricotta before, however I haven't yet had the capacity to accomplish the surface or flavor that I like. Along these lines, when I saw ricotta marked down at the store, I seized the opportunity to make this formula for Spinach Ricotta Pasta that has been swimming around in the back of my head for some time.

This formula makes an overly brisk garlic ricotta sauce that just takes minutes to plan. I included my most loved flexible vegetable, solidified spinach, to help get somewhat green and fiber into the supper. In case you're not into spinach, you could attempt solidified broccoli florets, however I'd make a point to cleave them up into littler pieces before including them in.

This formula makes around four side dish estimated servings (2 oz. of pasta each), however you could hamburger it up by including some chicken, or significantly more vegetables (any flame broiled vegetable would be wonderful with this). Need a little more profound flavor? Have a go at garnish it off with some Parmesan. By and by, I enjoyed the light, new flavor that ricotta all alone.

What's more, one final note: all ricotta isn't equivalent. I've had a few brands that are so great I could eat it with a spoon and others that are simply dry and dull. It might take some testing to discover one that you truly like. Furthermore, for this Spinach Ricotta Pasta formula specifically, full fat ricotta is certainly best (lower fat ricotta can now and again be abrasive).




  • 1/2 lb. uncooked fettuccine ($0.75)
  • 2 Tbsp olive oil ($0.32)
  • 2 cloves garlic ($0.16)
  • 1/2 cup milk ($0.24)
  • 1 cup whole milk ricotta ($1.22)
  • 1/4 tsp salt ($0.02)
  • Freshly cracked pepper ($0.05)
  • 1/4 lb. frozen chopped spinach ($0.40)


  1. Place the frozen spinach in a colander to thaw while you work on the pasta and sauce.
  2. Bring a large pot of water to a boil and then add the pasta. Let the pasta boil until al dente, then drain in a colander. Reserve about 1/2 cup of the pasta cooking water to help loosen the sauce later if needed.
  3. While the pasta is boiling, prepare the ricotta sauce. Mince the garlic and add it to a large skillet with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant (but not browned). Add the milk and ricotta, then stir until relatively smooth (the ricotta may be slightly grainy). Allow the sauce to heat through and come to a low simmer. The sauce will thicken slightly as it simmers. Once it's thick enough to coat the spoon (3-5 minutes), season with salt and pepper.
  4. Squeeze the thawed spinach to remove as much excess water as possible (squeeze it in your fist), then add it to the ricotta sauce. Stir until the spinach is distributed throughout the sauce. Taste and adjust salt or pepper if needed. Turn the heat off.
  5. Add the cooked and drained pasta to the sauce and toss to coat. If the sauce becomes to thick or dry, add a small amount of the reserved pasta cooking water. Serve warm.

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