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    You are in: Home / Recipes / Pasta and Spinach With Ricotta and Herbs Recipe
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    Pasta and Spinach With Ricotta and Herbs

    Average Rating:

     3 Total Reviews

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    • on July 30, 2008

      We had this for dinner tonight using shells and it was a pretty good dish. We felt that the ricotta did not go too well with the spinach/pasta though and we would perhaps use cream cheese and sour cream for the sauce next time. Overall, we liked this dish and the butter was the perfect amount. :)

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    • on July 21, 2008

      Very good and easy to follow directions. Made this for dinner just as directed on one of my first attempts at cooking since arriving in Italy and DH proclaimed it a success. Thanks for posting.

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    • on July 16, 2008

      This was really good. When I first looked at the recipe I thought 1/2 cup butter was a lot, but it was the perfect amount. I also liked the addition of the pasta water. It gave this dish such a wonderful flavor. I do have to say though that I didn't serve mine immediatly. I let it sit for about 10 min. and let the ingredients marry with the pasta water and thicken up a bit. All my water was sitting at the bottom when I first added it but did thicken up nicely. I used spaghetti since that's what we had on hand. Next time, I'll also use about half the parsley. I found it a bit over powering. Will prepare again though. Made for photo tag.

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    Nutritional Facts for Pasta and Spinach With Ricotta and Herbs

    Serving Size: 1 (190 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 459.3
     
    Calories from Fat 219
    47%
    Total Fat 24.3 g
    37%
    Saturated Fat 14.8 g
    74%
    Cholesterol 69.9 mg
    23%
    Sodium 183.5 mg
    7%
    Total Carbohydrate 48.0 g
    16%
    Dietary Fiber 3.8 g
    15%
    Sugars 2.0 g
    8%
    Protein 13.7 g
    27%
    Detailed Nutrition Values About Nutrition Info

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