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Ingredients:
- ½ pound Fresh buffalo, cow, goat, or whole milk ricotta cheese or Robiola cheese, plus 2 tablespoons for serving
- 3 tbsp Extra virgin olive oil, divided
- 1 tsp Apple cider vinegar
- 1 tsp Salt
- 1 tsp Crushed black pepper, plus more for serving
- 2½ ounces Washed fresh baby spinach, cut into chiffonade
- 8 ounces Rigatoni pasta (Use gluten free to make gluten free recipe)
- 2 tbsp Freshly grated parmesan cheese
Instructions:
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Mix the ricotta with a blender (or by hand with a whisk), with 2 tablespoons of olive oil, vinegar, salt, and pepper, until you get a yogurt-like consistency. If it is not soft enough, mix in 1 to 2 tablespoons of warm water.
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In a large bowl, stir the spinach into the ricotta mixture and set it aside.
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In a large pot of salted water, cook pasta according to package directions for al dente pasta. Scoop some pasta cooking water out of the pot with a heatproof measuring cup, then drain the pasta. Combine the pasta with the ricotta and spinach mixture in the bowl.
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Stir in the parmesan cheese, adding some of the reserved pasta water, if needed, to smoothly mix the parmesan with the pasta and ricotta.
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Divide the pasta into two serving dishes, top each with a tablespoon of ricotta and some freshly ground black pepper, and serve.
Nutrition:
- Calories: 417kcal
- Carbohydrates: 45g
- Protein: 15g
- Fat: 19g
- Saturated Fat: 7g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Cholesterol: 31mg
- Sodium: 687mg
- Potassium: 295mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 1936IU
- Vitamin C: 5mg
- Calcium: 179mg
- Iron: 2mg
