🍝 Creamy Ricotta Spinach Penne with Garlic Crisps

Name: Creamy Ricotta Spinach Penne with Garlic Crisps
Total time: 20 min
Yield: 4 servings
Ingredients: 320 g Penne rigate; 250 g Ricotta cheese (full fat); 200 g Frozen leaf spinach; 40 g Butter; 2 Stk. Garlic cloves; 40 g Parmesan (grated); 1 Prise Nutmeg; 1 TL Salt; 1/2 TL Black pepper

580 kcal · 20 min · 4 servings

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Ingredients

320 g Penne rigate
250 g Ricotta cheese (full fat)
200 g Frozen leaf spinach
40 g Butter
2 Stk. Garlic cloves
40 g Parmesan (grated)
1 Prise Nutmeg
1 TL Salt
1/2 TL Black pepper

Instructions

1. Bring a large pot of salted water to a boil and cook the penne al dente.
2. Meanwhile, put the spinach in a colander and rinse it with cold water. Squeeze out all the moisture completely.
3. Cut the garlic cloves into very fine cubes.
4. Melt the butter in a large skillet over medium heat. Add the garlic and fry until golden brown and crispy. Remove from the pan and set aside.
5. Add the ricotta to the hot pan over the lowest heat. Stir vigorously until a creamy paste forms.
6. Add the drained spinach to the ricotta cream and stir well. Season with nutmeg, salt, and pepper to taste.
7. Add the drained pasta directly to the pan. Stir everything well so that every noodle is covered. If the sauce is too dry, add a splash of pasta water.
8. Remove the pan from the heat. Stir in the grated Parmesan. Serve immediately with the crispy garlic crisps.

Nutrition per serving

kcal: 580
Protein: 28 g · Fett/Fat: 24 g · Carbs: 68 g