EASY SPINACH RICOTTA PASTA

This recipe makes a super quick garlic ricotta sauce that only takes minutes to prepare. I added my favorite versatile vegetable, frozen spinach, to help get a little green and fiber into the meal. If you’re not into spinach, you could try frozen broccoli florets, but I’d make sure to chop them up into smaller pieces before adding them in.

This recipe makes about four side dish sized servings (2 oz. of pasta each), but you could beef it up by adding some chicken, or even more vegetables (any grilled vegetable would be awesome with this). Want a little deeper flavor? Try topping it off with some Parmesan. Personally, I liked the light, fresh flavor that ricotta on its own.

INGREDIENTS

• 1/2 lb. uncooked fettuccine ($0.75)
• 2 Tbsp olive oil ($0.32)
• 2 cloves garlic ($0.16)
• 1/2 cup milk ($0.24)
• 1 cup whole milk ricotta ($1.22)
• 1/4 tsp salt ($0.02)
• Freshly cracked pepper ($0.05)
• 1/4 lb. frozen chopped spinach ($0.40)

INSTRUCTIONS

• Place the frozen spinach in a colander to thaw while you work on the pasta and sauce.
• Bring a large pot of water to a boil and then add the pasta. Let the pasta boil until al dente, then drain in a colander. Reserve about 1/2 cup of the pasta cooking water to help loosen the sauce later if needed.
• While the pasta is boiling, prepare the ricotta sauce. Mince the garlic and add it to a large skillet with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant (but not browned). Add the milk and ricotta, then stir until relatively smooth (the ricotta may be slightly grainy). Allow the sauce to heat through and come to a low simmer. The sauce will thicken slightly as it simmers. Once it's thick enough to coat the spoon (3-5 minutes), season with salt and pepper.
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