Creamy Tomato Pasta with Spinach and Ricotta

A simple yet delicious Italian pasta dish with a creamy tomato sauce, fresh spinach, and dollops of ricotta cheese. Perfect for a weeknight dinner!

Prep Time

15 minutes

Total Time

40 minutes

Calories

685 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.77/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1poundPasta(Penne, rigatoni, or your favorite short pasta)

£0.90

2tablespoonsOlive oil(Extra virgin olive oil recommended)

£0.15

3clovesGarlic(Minced)

£0.20

2tablespoonsTomato paste

£0.10

28ouncesCrushed tomatoes

£1.10

0.5cupHeavy cream

£0.75

1teaspoonDried oregano

£0.05

1teaspoonDried basil

£0.05

To tasteSalt

£0.01

To tasteBlack pepper(Freshly ground)

£0.02

5ouncesFresh spinach(Roughly chopped)

£1.20

1cupRicotta cheese

£1.75

0.3cupParmesan cheese(Grated, for serving)

£0.80

Total Cost

£7.08

£1.77 per serving

Instructions

1.
Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
2.
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
3.
Stir in tomato paste and cook for another minute, allowing it to caramelize slightly.
4.
Pour in crushed tomatoes, heavy cream, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
5.
Add the drained pasta to the skillet with the sauce. Toss to coat.
6.
Stir in spinach and cook until wilted, about 2-3 minutes.
7.
If the sauce is too thick, add some of the reserved pasta water to thin it out to your desired consistency.
8.
Serve immediately, topped with dollops of ricotta cheese and grated Parmesan cheese.

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My Notes

Nutrition Information

Nutrition per serving (330g)

685 kcal / 2866 kJ

Carbs

69g

27% of RDA

Fat

35g

50% of RDA

Protein

31g

62% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

16 g

18% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a richer flavor, add a splash of dry red wine to the sauce after cooking the garlic.

You can substitute spinach with kale or other leafy greens.

If you don't have heavy cream, you can use half-and-half or milk, but the sauce will be less creamy.

Adding a pinch of red pepper flakes will give the dish a little heat.

Cooking Equipment

Large pot

Large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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