Spinach Pasta Sauce
A vibrant, creamy green sauce made with fresh spinach and ricotta, perfect for coating your favorite pasta.
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon minced garlic (more if desired)
- 1/2 cup finely diced onion (optional)
- 11 ounces fresh baby spinach
- 1 pound pasta (your preferred type)
- 1 cup ricotta cheese (or thawed frozen peas for dairy-free)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional toppings (lemon zest, fresh herbs, additional Parmesan)
Instructions
- Heat olive oil in a medium skillet over medium-low heat. Add minced garlic and onion, cooking until fragrant and softened, about 2 minutes.
- Add baby spinach and stir until wilted. Remove from heat and cover for 5 minutes.
- Meanwhile, cook pasta according to package instructions, reserving 1 cup of pasta water before draining.
- Transfer spinach mixture to a blender. Add ricotta, 2 tablespoons of reserved pasta water, and Parmesan. Blend until smooth, adding more pasta water as needed.
- Toss cooked pasta with the sauce. Season with salt and pepper to taste. Serve with optional toppings.
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Notes
Store leftover sauce in an airtight container in the fridge for up to 5 days, or freeze for up to 6 months.