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Creamy Pasta With Sauteed Spinach, Ricotta, and Walnuts

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Check out this creamy spinach, ricotta and walnut pasta (without the cream). Make yourself this healthy and tasty low FODMAP dish in less than 15 minutes!

This is definitely one of my favorite pasta dishes and it’s quite versatile too. You can use any kind of pasta you like – I normally use penne or spaghetti. Use mozzarella instead of ricotta (also low FODMAP and both alternatives are lower in fat than your typical cream); pine nuts instead of walnuts (they are low FODMAP too but a bit more expensive) and you could even try swiss chard, similar to spinach in flavor and texture; it will certainly bring diversity to your plate.

But let’s get back to our creamy pasta without the cream. There is no big secret behind it, except using one big skillet to saute the spinach and well mix all the ingredient/ flavors before serving. Believe it or not, with this little trick, you’ll have a delicious and creamy pasta dish in less than 15 minutes! And did I mention it is quite healthy too?

Further Food Commentary:

Spinach is a rich, delicious source of vitamin A and folate. It is also high in vitamin C and potassium. Spinach is a good vegetarian source of protein - it contains more than most green vegetables do and it is rich in carotenoids, the plant pigments that are responsible for the dark green color. For those who have kidney and bladder stones, beware of eating spinach since it does have oxalic acid which reduces iron and calcium absorption.

By Denine Rogers
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Creamy Pasta With Sauteed Spinach, Ricotta, and Walnuts

Stars ( Reviews)

  • Prep Time:5 minutes
  • Cook Time:10 minutes
  • Servings: 2

Ingredients

1 cup gluten-free penne (or any other GF pasta of your choice)
3 tablespoons garlic infused oil (or 3 tablespoons olive oil + a garlic clove)
2 cups spinach, washed and drained
4 tablespoons ricotta cheese
Salt
Black pepper
10 walnuts, roughly chopped

Instructions

  1. Cook the pasta according to package instruction, drain and set aside.
  2. If you don’t have garlic infused oil, heat the olive oil with the garlic clove in a big skillet over medium–high heat. Remove the garlic clove, add the spinach and saute for 5 minutes or until spinach has wilted.
  3. Add in the cooked pasta and ricotta and quickly give everything a big stir (to avoid overcooking the pasta).
  4. Season generously with salt and pepper.
  5. Toss well and serve with walnuts on top.
Cook the pasta according to package instruction, drain and set aside. If you don’t have garlic infused oil, heat the olive oil with the garlic clove in a big skillet over medium–high heat. Remove the garlic clove, add the spinach and saute for 5 minutes or until spinach has wilted. Add in the cooked pasta and ricotta and quickly give everything a big stir (to avoid overcooking the pasta). Season generously with salt and pepper. Toss well and serve with walnuts on top.

Nutrition Information

Per Serving:
Calories: 641; Total Fat: 37 g; Saturated Fat: 6 g; Monounsaturated Fat: 11 g; Polyunsaturated Fat: 16 g; Cholesterol: 16 mg; Sodium: 200 mg; Potassium: 305 mg; Carbohydrate: 70 g;  Fiber: 3 g; Sugar: 1 g; Protein: 13 g
Nutrition Bonus:
Vitamin C: 15%; Vitamin A: 59%; Iron: 7%;Calcium: 10%;
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