One-pot spinach pasta

Based on 93 ratings
Sponsored
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
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
30 g
Fat
18 g
Carb
69 g
  • 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.
    • onion
    • 3 cloves garlic
    • lemon (zest)
    • 15 g fresh thyme
    • 300 g frozen spinach
    • 350 g fusilli
    • 1 l 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 g ricotta
    • 80 g 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!