Meet our new go-to quick and delicious weeknight dinner!
Today, we’re bringing you our Ricotta and Spinach Fettuccini — A great recipe for an easy weeknight dinner! The creamy ricotta blends beautifully with fresh spinach to create a rich, comforting sauce that coats every strand of pasta.
This simple yet satisfying dish pairs perfectly with our Summertime Dipping Oil and grilled chicken if you want extra protein.
This has become a new favorite in our dinner rotation, and we think it will be in yours, too!
Easy Ricotta and Spinach Fettuccini
Ingredients
- 1 lb uncooked fettuccine
- ¼ cup extra virgin olive oil
- 4 cloves garlic, minced
- ¾ cup milk
- 15 oz reduced or full-fat ricotta
- 8-10 oz frozen chopped spinach thawed and drained
- 1 pinch of salt and pepper
- ½-1 cup chicken or vegetable stock
- Parmesan Cheese
- Chopped parsley
- Red Pepper flakes
Instructions
- Bring a large stock pot of salted water to the boil. Cook the fettuccini per the instructions or until al dente, usually 10 minutes. Be sure not to overcook, as you will add pasta to the sauce mixture.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat and add the garlic. Sauté for a couple of minutes until the garlic is golden and fragrant.
- Add in the ricotta and milk until it forms a sauce. Turn the heat to low and let simmer.
- Once the fettuccini is cooked to al dente, add it to the ricotta milk mixture.
- Add the cooked pasta to the large skillet with the ricotta sauce. Tongs work well when combining the pasta with the sauce mixture.
- Squeeze any excess liquid from the spinach and add it to the large saucepan with the pasta.
- Using tongs, combine the spinach with the pasta. Stir to combine and coat the pasta.
- Add a little chicken or vegetable stock to the pasta if the sauce seems too thick. Toss to combine and coat the pasta.
- Top with your favorite garnishes and serve immediately.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
All photos by Lorianne DeVita