Easy Ricotta Pasta Recipe with Spinach and Kale
This easy Ricotta Pasta recipe is packed with greens. It’s a delicious, quick, one-pot recipe featuring ricotta, spinach, kale and broccoli rabe.
Yield: 4
Materials
- 8 oz tagliatelle (or favourite noodley pasta)
- 1 1-lb bunch broccoli rabe
- 4 tbsp olive oil
- 4 large cloves garlic minced
- 1 tsp crushed red chili flakes
- 2 cups full-fat ricotta made with 100% Canadian milk
- 1 tsp salt
- 8 oz finely chopped kale and/or spinach finely chopped
Instructions
- Cook pasta and broccoli rabe together in a large pot of salted, boiling water for 8 minutes. Set aside 1 cup of the pasta water for later then drain in a colander.
- Return pot to stove and add olive oil, garlic and chili flakes. When garlic softens and smells fragrant, stir in the kale and cook until just wilted. Stir in ricotta, salt and ½ cup of the reserved pasta water. Return pasta and broccoli rabe to the pot and toss to coat in the sauce, adding a splash more pasta cooking water if desired.
Notes
8 oz is about one full bunch of kale. Discard the stems.