Spinach-Ricotta Pasta with Crunchy Topping
Wine Recommendation
Bota Box Pinot Grigio
Ingredients
- 4 oz rotini pasta
- 1 Tbsp butter
- ¼ cup panko breadcrumbs
- ¼ cup French fried onions
- ½ lemon
- ½ cup whole milk ricotta cheese
- 2 Tbsp fresh basil
- ¼ tsp salt
- ¼ tsp pepper
- 2 cups baby spinach
Instructions
- Cook pasta according to package directions. Drain, reserving ⅓ cup pasta water.
- Meanwhile, melt butter in a skillet over medium heat. Stir in breadcrumbs; cook 2 to 3 minutes until toasted, stirring constantly. Remove from heat; stir in fried onions.
- Grate zest and squeeze juice from lemon half. Add lemon zest, lemon juice, ricotta, basil, salt, and pepper to a food processor; process until smooth, scraping down sides if needed.
- Add cooked pasta back to the pot it was cooked in over medium heat. Stir in ricotta mixture and spinach, adding pasta water, 2 Tbsp at a time, to reach desired sauce consistency; cook until spinach wilts. Serve crunchy topping over pasta.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
466
|
466
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 17 | 17 |
| Carb (g) | 57 | 57 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 508 | 508 |
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