One-pot spinach pasta

One-pot spinach pasta

Based on 76 ratings
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Difficulty

Easy πŸ‘Œ
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
350 g fusilli
300 g frozen spinach
onion
3 cloves garlic
lemon (zest)
15 g fresh thyme
1 l vegetable stock
250 g ricotta
80 g Parmesan cheese
salt
pepper
Metric
Imperial

Utensils

  • large saucepan
  • fine grater
  • cooking spoon
  • cutting board
  • knife

Nutrition per serving

Cal
567
Protein
30g
Fat
18g
Carb
69g

Step 1/2

Peel and finely chop onion and garlic. Zest the lemon and remove thyme leaves from stems. Place onions, garlic, fresh thyme, frozen spinach, and fusilli in a large saucepan. Add the vegetable stock and bring to a boil. Allow to cook for approx. 12 – 15 min., or until the noodles are al dente. Remove from heat.
  • 1 onion
  • 3 cloves garlic
  • 1 lemon (zest)
  • 15 fresh thyme
  • 300 frozen spinach
  • 350 fusilli
  • 1 vegetable stock
  • large saucepan
  • fine grater
  • cooking spoon
  • cutting board
  • knife

Peel and finely chop onion and garlic. Zest the lemon and remove thyme leaves from stems. Place onions, garlic, fresh thyme, frozen spinach, and fusilli in a large saucepan. Add the vegetable stock and bring to a boil. Allow to cook for approx. 12 – 15 min., or until the noodles are al dente. Remove from heat.

Step 2/2

Add ricotta, lemon zest, and half of Parmesan cheese to the pot. Stir well and season with salt and pepper to taste. Serve with remaining Parmesan and enjoy!
  • 250 ricotta
  • 80 Parmesan
  • salt
  • pepper

Add ricotta, lemon zest, and half of Parmesan cheese to the pot. Stir well and season with salt and pepper to taste. Serve with remaining Parmesan and enjoy!