Tomato Basil Ricotta Pasta with Spinach

Tomato Basil Ricotta Pasta with Spinach
Ingredients:
For the Pasta:
12 oz rigatoni or penne pasta
2 tbsp olive oil
3 cloves garlic, minced
1 can (15 oz) crushed tomatoes
1/2 cup vegetable broth (or reserved pasta water)
1 tsp salt
1/2 tsp black pepper
1 tsp dried basil
1/2 tsp dried oregano
1 cup ricotta cheese
2 cups fresh spinach
1/4 cup grated Parmesan cheese
Fresh basil leaves (for garnish)
Instructions:

For the Pasta:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Prepare the Sauce:
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Stir in the crushed tomatoes, vegetable broth, salt, black pepper, dried basil, and dried oregano. Let the sauce simmer for 8-10 minutes, allowing the flavors to blend together.
Add Ricotta and Spinach:
Reduce the heat and stir in the ricotta cheese until the sauce becomes creamy and well mixed.
Add the fresh spinach and cook for 2-3 minutes, or until the spinach is wilted.
Combine:
Add the cooked pasta to the skillet and toss until well coated in the sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
Sprinkle with grated Parmesan cheese and toss to combine.
Serve:
Serve the Tomato Basil Ricotta Pasta warm, garnished with fresh basil leaves and extra Parmesan cheese. Pair with a side salad or garlic bread for a complete meal.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 350 kcal | Servings: 4 servings