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Green pasta with spinach and ricotta

Pikantne Main Dishes European cuisine 40 min Medium 23 wyświetleń ~23.05 PLN - (0)
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Description

Delicate tagliatelle in a creamy sauce made with fresh spinach and ricotta — a modern version of a simple spring dish that combines Italian technique with Polish ingredients. The dish has a velvety, light green color, a mild, slightly tangy note from the ricotta and lemon, and a distinct aroma of sautéed onion and garlic. It works well as a light lunch or dinner; it can be served with toasted walnuts and grated parmesan for texture and umami. It presents beautifully on a flat plate — the pasta arranged in a nest, topped with a dollop of ricotta and young spinach leaves.

Ingredients Used

Ingredients (13)

Servings:
4
  • Tagliatelle pasta 320 g
  • Spinach 400 g
  • Ricotta 250 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • 18% cream 100 ml
  • Rapeseed oil 30 g
  • Butter 20 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Parmesan 30 g
  • Walnuts 30 g
  • Lemon juice 15 ml
💰 Szacowany koszt dania: ~23.05 PLN (5.76 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients before cooking: rinse the spinach under cold water and dry it in a salad spinner or on a towel. Chop the onion into small cubes (about 5 mm). Peel the garlic cloves and finely chop them or press them through a garlic press. Open the ricotta and drain any excess whey with a spoon or through a sieve for 5–10 minutes if it is very watery.

Ingredients: Spinach, Onion, Garlic, Ricotta
Use a sieve to drain the ricotta and a paper towel to dry the spinach. Well-prepared ingredients will shorten the sauce preparation time.

Cooking pasta

2

In a large pot, bring at least 3 liters of water to a boil. Salt the water to taste — about 10 g of salt per liter (a total of about 30 g) gives well-seasoned pasta. Add the tagliatelle and cook according to the package instructions, usually 7–9 minutes, starting from the moment you add it. Cook until al dente — the pasta should be soft with a slight bite.

Ingredients: Tagliatelle pasta, Salt
Use a wide pot so the pasta has room. Drain the pasta 1–2 minutes before the end and reserve about 120 ml of the cooking water (it will be useful for the sauce).

Sauce

3

In a large wide skillet, heat canola oil over medium heat. Add the chopped onion and sauté for 4–5 minutes, stirring with a wooden spoon, until the onion becomes translucent and lightly golden. Add the butter and let it melt.

Ingredients: Rapeseed oil, Onion, Butter
Use a pan with a diameter of at least 26 cm to later accommodate the pasta. Do not burn the onion — lower the heat if it starts to brown too much.
4

Add the chopped garlic and sauté for 30–45 seconds, just until fragrant — the garlic should be aromatic, not burnt. Then add the fresh spinach in batches: add the first batch and stir for 30 seconds until wilted, only then add the next. Once all the spinach has wilted and reduced in volume (about 3–4 minutes), lower the heat.

Ingredients: Garlic, Spinach, Butter
Stir the spinach with a metal or wooden spoon. It should be soft and moist, but not overcooked or watery.
5

Add 18% cream to the pan with spinach and mix, heating for 1–2 minutes until the cream slightly thickens. Remove the pan from the heat and add the ricotta. Using a wooden spoon or spatula, vigorously mix the ricotta with the hot cream and spinach to create a creamy sauce. If the sauce is too thick, add 50–100 ml of reserved pasta cooking water, a little at a time, until you achieve the desired consistency.

Ingredients: 18% cream, Ricotta
Prepare the sauce over low heat — too high a temperature can cause the cream to separate. If the ricotta is very grainy, you can mash it with a fork beforehand.

Assembly and seasoning

6

Add the drained pasta directly to the pan with the sauce (if the pan is too small, use a large bowl). Turn on low heat and vigorously mix the pasta with the sauce for 1–2 minutes to ensure each strand of pasta is coated. If the sauce seems dry, add the remaining cooking water 1 tablespoon (15 ml) at a time until you achieve a smooth consistency.

Ingredients: Tagliatelle pasta, 18% cream, Ricotta
Use kitchen tongs or two forks to mix thoroughly. Do not mix for too long — the pasta should remain al dente.
7

Taste the sauce and season with salt and freshly ground pepper to taste. If you are using lemon juice (optional), add 1–2 teaspoons (5–15 ml) and mix — the lemon will enhance the flavor of the ricotta and refresh the dish.

Ingredients: Salt, Black pepper, Lemon juice
Add the lemon juice gradually — it's better to add too little than too much. Taste between additions.

Serving and decoration

8

Portion the pasta onto plates: form nests using tongs. On top, add a few tablespoons of fresh ricotta, optionally sprinkle with grated Parmesan and finely chopped, toasted walnuts. Serve immediately; the dish tastes best hot, with a light sheen of oil on the surface.

Ingredients: Ricotta, Parmesan
Use flat plates for an aesthetic presentation. Additionally, you can add a few young spinach leaves for decoration.

Fun Fact

💡

Historically, ricotta was made as a 'second milking' cheese in Italy — from the whey left over from the production of other cheeses. The combination with spinach is a classic Italian theme, here interpreted in a Polish, spring version.

Best for

lekki obiad kolacja dla gości

Tips

🍽️ Serving

Serve immediately after preparation. For a heartier option, add sautéed chicken breast sliced or pieces of roasted pumpkin in the fall. Instead of parmesan, you can sprinkle mature yellow cheese for a Polish touch.

🥡 Storage

Store in an airtight container in the refrigerator for up to 48 hours. When reheating, add 1–2 tablespoons of cooking water or cream and heat over low heat to prevent the sauce from separating. Freezing creamy sauces based on cream and ricotta is not recommended.

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