Creamy Spinach Pasta Dinner (Print Version)
# Ingredients:
→ For the Crunchy Topping
01 -
1/4 cup toasted hazelnuts, roughly chopped (you can skip these if you prefer)
02 -
1/4 cup panko bread crumbs
03 -
1 tablespoon butter
→ For the Creamy Cheese Base
04 -
1 cup whole milk ricotta
05 -
1/4 cup freshly grated Parmesan, plus extra for sprinkling on top
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon freshly cracked black pepper
→ For the Pasta
08 -
1 pound short-cut pasta like penne, rigatoni, or shell shapes
09 -
1 tablespoon kosher salt for the pasta water
→ For the Spinach Cream Sauce
10 -
3 tablespoons unsalted butter
11 -
1 tablespoon extra virgin olive oil
12 -
1 medium shallot, minced fine (roughly 1/2 cup)
13 -
4 garlic cloves, finely minced
14 -
1/4 teaspoon freshly grated nutmeg
15 -
1 pound fresh baby spinach leaves
16 -
1 cup heavy whipping cream
# Instructions:
01 -
If you're using hazelnuts, place them in a small mixing bowl and set aside. Grab a large 12-inch skillet and melt a tablespoon of butter over medium heat. Toss in the panko breadcrumbs and stir them around frequently until they turn a beautiful golden brown color—this should take about 2 minutes. Once they're crispy and toasted, mix them with the hazelnuts in your bowl.
02 -
In a medium-sized bowl, combine the ricotta and Parmesan cheeses together. Add a teaspoon of salt and half a teaspoon of black pepper, then stir everything until it's nicely blended. Set this aside for later.
03 -
Fill a large pot with water and bring it to a rolling boil over medium-high heat. Once it's bubbling, add your pound of pasta along with a tablespoon of salt. Cook it following the timing on the package until it reaches that perfect al dente texture. While the pasta does its thing, you'll make the sauce.
04 -
Using a large oven-safe skillet or sauté pan, melt the remaining 3 tablespoons of butter over medium heat. Drizzle in the olive oil, then add your minced shallot. Let it cook, stirring occasionally, until the shallot becomes soft and translucent—about 2 minutes should do it.
05 -
Toss in the minced garlic and grated nutmeg, stirring constantly for about a minute until you can really smell that fragrance. Now start adding the baby spinach—work in handfuls at a time since it's a lot of greens. Keep stirring as each batch wilts down, which takes roughly 3 minutes total.
06 -
Pour in the heavy cream and bring everything to a gentle simmer. Lower the heat and let it bubble away slowly for about 5 minutes—you want the sauce to thicken up just a bit. Once it's reached a nice creamy consistency, turn off the burner.
07 -
When your pasta is perfectly cooked, drain it well and add it directly to the skillet with the sauce. Toss everything together until each piece of pasta is nicely coated. Fold in that ricotta mixture you made earlier, stirring until it's completely incorporated. Give it a taste and adjust with more salt and pepper if needed. Scatter the crunchy breadcrumb topping evenly over the top, and serve it up with extra Parmesan on the side if you like.