Description
A quick and satisfying gluten-free pasta dish featuring creamy ricotta, wilted spinach, and a crunchy walnut topping. Perfect for a busy weeknight.
Ingredients
Units
Scale
- 7 oz (200 gr) gluten-free penne (or any other GF pasta of your choice)
- 2 cups (75 gr) spinach (washed and drained)
- 3 tbsp (44 ml) infused oil (or olive oil + a garlic clove)
- 4 tbsp (80 gr) ricotta cheese
- Salt
- Black pepper
- 10 (60 gr) walnuts (roughly chopped)
Instructions
- Cook the pasta according to package instruction, drain and set aside.
- If you don’t have garlic infused oil, heat the olive oil with a garlic clove in a large skillet over medium–high heat (around 300°F / 150°C). Remove the garlic clove, add the spinach and sauté for 5 minutes or until spinach has wilted.
- Add in the cooked pasta and ricotta and quickly give everything a big stir (to avoid overcooking the pasta). Season generously with salt and pepper. Toss well and serve with walnuts on top.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: Italian-American