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To make One Pot Spinach Ricotta Pasta, gather these simple ingredients: - 10 oz pasta of your choice - 3 cups fresh spinach, roughly chopped - 1 cup ricotta cheese - 2 cups vegetable broth - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1/2 cup grated Parmesan cheese for topping - Fresh basil leaves for garnishing Each ingredient plays a key role in the dish. The pasta serves as the base, soaking up the flavors. Fresh spinach adds a burst of color and nutrients. Ricotta gives creaminess and a rich taste. Using vegetable broth instead of water enhances the flavor. Olive oil is your friend for sautéing garlic, which adds depth to your dish. Italian seasoning brings a classic taste, while salt and pepper balance all flavors. Grated Parmesan provides a savory finish, and fresh basil adds a fragrant touch. With these ingredients, you can create a delicious one-pot meal in just about 25 minutes. Each bite will be a blend of creamy, savory, and fresh flavors that everyone will love. Start by taking a large pot. Heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add 3 minced garlic cloves. Sauté the garlic for about 1 minute. The goal is to make it fragrant but not brown. Next, add 10 ounces of pasta to the pot. Pour in 2 cups of vegetable broth. Stir everything well to mix. Now season it with 1 teaspoon of Italian seasoning, salt, and pepper to taste. Bring this mixture to a boil. Once boiling, lower the heat to simmer. Cover the pot and let it cook for about 10 to 12 minutes. Stir occasionally until the pasta is al dente and most of the broth is absorbed. After the pasta is cooked, it’s time to add flavor. Toss in 3 cups of roughly chopped spinach and 1 cup of ricotta cheese. Stir gently. You want the spinach to wilt and the ricotta to mix well with the pasta. Let this cook on low heat for another 2 to 3 minutes. This helps blend all the wonderful flavors together. Stirring is key to perfect pasta. As the pasta cooks, it can stick together. Stir gently every few minutes. This keeps it from clumping and helps it cook evenly. Keep an eye on the broth level, too. If it gets too low, add a splash more. You want the pasta to be al dente, firm but not hard. This gives a nice bite in every forkful. Want to boost the flavor? Try adding a pinch of red pepper flakes for heat. A squeeze of lemon juice can add brightness. Fresh herbs like thyme or oregano work well, too. You might also swap the Italian seasoning for fresh herbs if you have them. Experiment and find what you love. Every small change can make a big impact on taste. Presentation matters! Serve the pasta in deep bowls for a nice look. Sprinkle grated Parmesan cheese on top for a savory touch. Add fresh basil leaves for color and aroma. This makes each serving pop. You can also drizzle a bit of olive oil before serving to add richness. Serve with crusty bread for a complete meal. {{image_2}} You can mix in other leafy greens for a fun twist. Kale adds a hearty bite. Swiss chard brings a nice touch of sweetness. Arugula offers a peppery flavor. Just chop them roughly and add them in with the spinach. Not a fan of ricotta? You can use cottage cheese instead. It gives a similar creaminess with fewer calories. For a plant-based option, try vegan cream cheese. This option keeps the dish rich and satisfying. If you're gluten-free, choose pasta made from rice or quinoa. Brands like Barilla Gluten Free or Banza work well. Both have great taste and texture. Just follow the cooking instructions on the package for best results. After cooking, let the pasta cool slightly. Place it in a sealed container. This keeps the dish fresh for up to three days. Make sure to store it in the fridge. If you can, separate the cheese from the pasta. This helps keep the cheese creamy. To reheat, add a splash of water or broth. This adds moisture back into the pasta. Heat it in a pot on low. Stir it often to warm evenly. You can also use a microwave. Heat in short bursts, checking often to avoid overcooking. You can freeze this dish, but it may change texture. If you freeze it, use a freezer-safe container. Leave some space for expansion. It’s best to eat frozen portions within three months. Thaw in the fridge overnight before reheating. Yes, you can use frozen spinach. It works well in this dish. Just make sure to thaw it first. Drain any excess water. Then, add it with the ricotta. Frozen spinach is often just as nutritious. Penne and fusilli are great choices. They hold sauce well and cook evenly. You can also try spaghetti or rotini. Each shape gives a fun twist to the dish. The recipe is already vegetarian. To keep it that way, just skip any meat toppings. You can also add more veggies like bell peppers or mushrooms. This adds flavor and texture without losing the vegetarian aspect. This recipe combines simple ingredients, quick steps, and helpful tips. You learned how to blend pasta, spinach, and ricotta for a delicious dish. Remember to adjust flavors and consider variations to suit your taste. Proper storage and reheating can keep your meal fresh for later. Enjoy experimenting with alternatives and make it your own. You now have the tools to create a great meal for any occasion.

One Pot Spinach Ricotta Pasta

Savor the deliciousness of this One Pot Spinach Ricotta Pasta! This easy recipe combines fresh spinach and creamy ricotta cheese for a delightful meal ready in just 25 minutes. Perfect for busy weeknights, this flavorful dish requires minimal cleanup and is sure to impress. Click through to discover the full recipe and elevate your dinner routine with this tasty and nutritious pasta dish!
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Ingredients
  

10 oz (280 g) pasta of your choice (like penne or fusilli)

3 cups fresh spinach, roughly chopped

1 cup ricotta cheese

2 cups vegetable broth

1 tablespoon olive oil

3 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

1/2 cup grated Parmesan cheese (for topping)

Fresh basil leaves for garnishing

Instructions
 

In a large pot, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute, or until fragrant.

    Add the uncooked pasta to the pot and pour in the vegetable broth. Stir well to combine.

      Season with Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce heat to a simmer.

        Cover the pot and let it cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the broth.

          Once the pasta is cooked, add the chopped spinach and ricotta cheese into the pot. Stir gently until the spinach wilts and the ricotta is evenly distributed throughout the pasta.

            Let everything cook together for another 2-3 minutes on low heat to blend the flavors.

              To serve, portion the pasta into bowls and sprinkle with grated Parmesan cheese. Garnish with fresh basil leaves for an extra touch of flavor and color.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4