EASY SPINACH RICOTTA PASTA

This recipe makes an excessively lively garlic ricotta sauce that just takes minutes to design. I incorporated my most adored adaptable vegetable, set spinach, to help get to some degree green and fiber into the dinner. In the event that you're not into spinach, you could endeavor cemented broccoli florets, anyway I'd influence a point to sever them to up into more diminutive pieces before incorporating them in.

This recipe makes around four side dish assessed servings (2 oz. of pasta each), anyway you could cheeseburger it up by including some chicken, or altogether more vegetables (any fire seared vegetable would be great with this). Need somewhat more significant flavor? Have a go at embellishment it off with some Parmesan. Before long, I appreciated the light, new flavor that ricotta isolated.

Furthermore, one last note: all ricotta isn't proportionate. I've had a couple of brands that are so incredible I could eat it with a spoon and others that are basically dry and dull. It may take some testing to find one that you really like. Besides, for this Spinach Ricotta Pasta recipe explicitly, full fat ricotta is positively best (lower fat ricotta can once in a while be grating).

INGREDIENTS :

• 1/2 lb. uncooked fettuccine 
• 2 Tbsp olive oil 
• 2 cloves garlic 
• 1/2 cup milk 
• 1 cup whole milk ricotta 
• 1/4 tsp salt 
• Freshly cracked pepper 
• 1/4 lb. frozen chopped spinach 

INSTRUCTIONS :

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.