Discover the magic of Spinach and Ricotta Pasta, inspired by Paul Bertolli’s and his book Cooking by hand. Sautéed onions, garlic, and baby spinach create a vibrant base, while creamy ricotta and tangy capers and lemon add depth and zing.
Pasta the Paul Bertolli way
I recently visited The Book Exchange in Amsterdam, the largest second-hand book store in Europe. Amongst the towering shelves filled with literary treasures, my eyes landed upon Cooking by Hand by Paul Bertolli. This gastronomic gem promised to unlock a world of flavours. It is a fantastic source of traditional techniques and premium ingredients. With each turn of the page, Bertolli’s passion for creating exquisite meals from scratch comes alive.
In this Spinach and Ricotta Pasta Pasta, we start by sautéing a yellow onion, infusing the sauce with a combination of sweetness and savory notes. The addition of fresh garlic adds depth and complexity, while the baby spinach brings a vivid green colour, in addition to its health benefits.
Taking cues from Bertolli’s approach, we combine the sautéed ingredients with creamy ricotta and grated Parmigiano-Reggiano cheese to achieve a smooth texture that coats each strand of pasta, ensuring a truly indulgent experience with every bite.
This Spinach and Ricotta Pasta celebrates the timeless traditions and incredible versatility of Italian cuisine. Whether you’re seeking a comforting meal for a weeknight dinner or planning to impress your guests at a gathering, this recipe is sure to please.
Spinach and Ricotta Pasta
Equipment
- Blender or food processor
Ingredients
- 3 tbsp olive oil
- 1 yellow onion chopped
- 4 cloves garlic chopped
- 200 g baby spinach leaves washed
- 200 g fresh ricotta drained
- 10 g fresh basil stalks removed
- ¼ cup Parmigiano-Reggiano grated
- 50 g capers
- 500 g pasta of your choice
- 1 lemon squeezed
Instructions
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped yellow onion and sauté for 3-4 minutes until it becomes translucent. Stir occasionally to prevent burning.
- Add the chopped garlic to the skillet and cook for an additional minute until fragrant. Then, add the baby spinach leaves to the pan. Stir and cook until the spinach wilts, which should take about 2-3 minutes.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, save about a cup of the cooking water and drain the pasta and set it aside.
- Transfer the sautéed onion, garlic, spinach, ricotta, fresh basil and Parmigiano-Reggiano to a blender with 3-4 tablespoons of the pasta water. Blend the ingredients until smooth and well combined. This will create a creamy and uniform sauce. Add the sauce back into the pot and add the pasta, with some additional pasta water and combine.
- Gently fold in the capers into the sauce. The capers will add a tangy and briny flavor to the dish. Stir to distribute the capers evenly throughout the sauce.
- Once the pasta is well coated with the spinach and ricotta sauce, remove the skillet from the heat. Squeeze the juice of 1 lemon over it. Divide the pasta into individual serving plates or bowls. Optionally, you can sprinkle some additional grated Parmigiano-Reggiano on top for extra flavor. Serve hot and enjoy your delicious spinach and ricotta pasta dish!
Notes
