I’m always looking for recipes that can be enjoyed with and without meat, seeing as my husband is a carnivore and I am not. It is so much easier than creating completely separate meals, or perhaps I’m just that lazy? Whatever the case may be, I stumbled upon this spinach ricotta pasta recipe and thought it seemed enjoyable enough on its own and paired it with baked chicken for my husband.
I’ll be honest. I didn’t win the meal of the year award with this one, but it was good enough, made plenty of servings (4), and could potentially be enhanced next time to be a little more flavorful. All suggestions to make this dish a little more interesting are welcomed!
- Fettuccine (1/2 lb, which is 1/2 of a basic sized box)
- 1 cup Ricotta cheese
- 1/2 cup milk
- 1/4 lb. frozen chopped spinach (thawed and squeezed as dry as possible)
- 2-3 cloves of garlic, minced (I used 3…wish I would have used more…) Still don’t have a garlic press? Order one!
- 2 Tbsp olive oil
- 1/4 tsp salt
Boil the fettuccine, drain, and set aside. To prepare the sauce, add the olive oil and minced garlic to a skillet. Cook 2 minutes on medium heat. Add the ricotta and the milk and continuously stir, reducing the heat to a simmer. As the sauce thickens, use the salt and pepper to season. Once you’ve squeezed all of the water out of the spinach, add it to the simmering sauce. Lastly, add the fettuccine and stir gently to coat.
If you’re opting to add chicken to this dish, I paired it with chicken breast marinated with dried onion, pepper, salt, olive oil, and garlic. I let it marinate for about 5 hours then baked it for 20 mins at 450 degrees.