Quick & Easy Ricotta & Spinach Rigatoni | Pasta Recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining a creamy texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone can be a more affordable cheese option.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and just as nutritious.

Cook rigatoni in salted boiling water for 14 minutes.

Prepare shallots by slicing and peeling them.

Add sliced shallots to a preheated frying pan with a splash of olive oil and a pinch of salt; cook until translucent.

Add spinach to the pan, cover with a lid to wilt it quickly, stirring occasionally.

In a large mixing bowl, combine ricotta, a drizzle of olive oil, a splash of milk, and black pepper; whisk until creamy.

Once spinach is wilted and excess liquid is evaporated, turn off the heat.

Drain the cooked pasta and add it to the bowl with the ricotta mixture and wilted spinach; mix well.

Taste and adjust seasoning with salt and pepper if needed.

Serve in a bowl topped with a little parmesan and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens