CREAM OF SPINACH PASTA
Introduced to Sicily in 827, the cream of spinach was a highly popular dish with Persian origin commonly made with spinach, yogurt, garlic and spieces. A perfect dip for tortilla chips, or just by itself. But lets try to shift this humble dip into something a little bit more hearty and filling, such as a quick and easy cream of spinach pasta.
This quick simple pasta is great for a quick lunch, dinner or even as a pretty heavy snack. A white cream sauce made out of ricotta, hints of garlic and layers of hearty nutricious spinach. With a generous sprinkling of pine nuts to give it a nice crunch and some extra richness. Paired with your favourite choice of protein, a meal could not get any easier than this.
Bring on the Spinach
Start by peeling and mincing 4 cloves of garlic.
Set your pasta to boil in some boiling salted water according to package instructions.
Wash and prepare 4 cups of spinach.
1/2 Cup Ricotta
4 Cups Spinach
3 Cloves Garlic
1/4 Cup Pine Nuts
In a dry pan gently toast a 1/4 cup of pine nuts, once golden brown and nutty set aside to cool.
In a large pan add in some oil over medium heat and let your garlic sizzle away till fragrant. Add in your spinach and let it cook till they have wilted down.
Turn down the heat to low and add in 1/2 a cup of ricotta along with a 1/4 cup of pasta water, give the whole mixture a good mix and season to taste with salt and pepper.
Drain your pasta and add it into your lovely cream of spinach pasta sauce. Give it a good toss around to emulsify the sauce, creating a creamer fuller sauce.
Plate it up and sprinkle on your toasted pine nuts.