This fast and easy vegetarian dinner showcases fresh spinach, and creamy ricotta brings it all together.
Course Main Dishes
Keyword Vegetarian
Servings 6people
Calories 437kcal
Author Aimee
Ingredients
4Tablespoonssalted butter
2shallotschopped
5cupspacked fresh baby spinach
1largeegg
1/2cupricotta cheese
500gramsconchiglieor large pasta shells
salt and pepper
Instructions
Bring a large pot of salted water to a boil.
Melt butter in a large frying pan and add shallots. Cook over medium-low heat, stirring occasionally, for 3-4 minutes or until shallots are soft.
Add all the spinach to the pan, salt lightly, and cover with a lid for 2-3 minutes.
Meanwhile, boil pasta in salted water for 8-9 minutes or recommended cooking time.
In a large serving bowl, whisk together egg and ricotta. Set aside.
Using a pair of cooking tongs, turn spinach in the pan until it is wilted, but not completely cooked. Remove from heat.
Drain pasta and add to ricotta mixture. Toss well to coat. Add spinach to the pasta and combine well.
Season with salt and freshly ground pepper as needed and serve at once.
Notes
If you are concerned about consuming raw egg, you may substitute 1/2 cup of whole cream in its place. This recipe lends itself well to add-ins. Here's what I've been known to toss in with the pasta: