Penne with spinach, ricotta and garlic sauce
6 servings
30 minutes
Penne with spinach, ricotta, and garlic sauce is a delicate and aromatic dish of European cuisine that combines simplicity and exquisite taste. The light creamy sauce made from goat cheese and ricotta gains a spicy note from the garlic, while spinach adds freshness and a rich green color. Historically, penne pasta originates from Italy, where the combination of cheese and greens is widely used in traditional recipes. This dish is perfect for both everyday dinners and special occasions, delighting with its rich creamy texture and balanced flavor. It is best served hot, sprinkled with grated Parmesan to enhance its velvety tenderness.
1
Boil the pasta in a large pot of salted boiling water until al dente.
- Penne: 500 g
2
Meanwhile, chop the garlic in a food processor. Add goat cheese, ricotta, a bit of salt and pepper. Then add half of the spinach leaves. Blend the mixture until smooth.
- Garlic: 3 cloves
- Goat cheese: 60 g
- Ricotta cheese: 30 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Baby spinach: 180 g
3
Transfer the remaining spinach to a large bowl.
- Baby spinach: 180 g
4
Drain the pasta, leaving 1 cup of water.
5
Place the penne on the spinach leaves in a bowl. Top with the mixture from the food processor and mix well, adding pasta water if needed. Season with salt and pepper. Sprinkle with parmesan.
- Salt: to taste
- Freshly ground black pepper: to taste
- Grated Parmesan cheese: 2 tablespoons
