Ricotta and spinach pasta can be considered a tasty and satisfying single dish. A combination made a winner also by the use of gluten-free pasta.
Preparing gluten-free first courses is quite simple. In fact, it is enough to know how to orient yourself among the various proposals and choose gluten free pasta . However, it is not so simple to prepare rich, tasty but not too caloric condiments . That’s why today we have created this recipe for ricotta and spinach pasta without gluten for you.
We usually think of this combination as a filling for ravioli, at most cannelloni. Today, however, let’s change the usual routine a bit and bring a single dish to the table. Let’s see how to prepare pasta with spinach.
How to prepare gluten-free pasta with ricotta and spinach
- First, cook the pasta in abundant salted water for the time indicated on the package. I recommend cooking because gluten-free pasta behaves differently from traditional pasta.
- In a separate pan, put the spinach without adding water. Cover and let them dry over medium heat.
- Then remove the lid so that the excess water evaporates. Add the butter and the garlic clove. If you do not like its flavor, leave it whole, so as to remove it when cooked, otherwise chop it finely. Season with salt and pepper.
- Add the ricotta to the spinach pan and mix well.
- When the pasta is ready, drain it with a skimmer directly into the sauce. If it is too thick, add a few tablespoons of cooking water .
- Spread out on plates and complete with grated cheese as you like.
How about trying the ricotta and spinach puff pastry ? A classic that everyone likes!
The pasta can be kept for a maximum of 1 day in the fridge , well covered with cling film. We do not recommend freezing in the freezer.
Riproduzione riservata © - WT
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