Spinach & Ricotta Pasta

I’ve been in the mood for a creamy pasta sauce and this hit the spot! I wanted to make it this week because we have a lot going on and I knew it would be great reheated for leftovers. The tomatoes and white wine have the perfect tangy flavor and the ricotta adds a delicious creamy texture. I wanted to throw in greens for some added nutrients (& if I’m being honest because I needed to use them before they wilted!) I can’t believe this was my first time making a red pasta sauce, but now that I know how easy it is I can’t go back. This is such a perfect meal to sit down and enjoy with your family, hope you guys love it!

Ingredients -

1 tbsp. avocado oil

1/2 white onion chopped

3 cloves minced garlic

1/2 cup fresh basil

1/2 tsp. oregano

1/4 tsp. parsley

1/4 cup white wine

2 14.5oz cans of peeled diced tomatoes

2 tbsp. tomato paste

1/4 cup fresh shaved parmesan

1/4 cup ricotta

2 handfuls baby spinach and kale

1 box Banza rigatoni

Instructions -

In a dutch oven heat avocado oil over medium heat. Once it’s warm add the chopped onion, minced garlic, and some salt and pepper. Let sauté for about 10 minutes or until the onions are translucent. Add in the wine, basil, oregano, and parsley. Let simmer for about 3 minutes. Add the 2 cans of diced tomatoes and the tomato paste. Use a potato masher to mash them a little bit more in the pot. Keep over medium heat and bring to a low simmer for about 22 minutes, stirring occasionally.

While the sauce is simmering, prepare a pot of boiling water for the pasta. Cooking the pasta according to directions on the box to prepare it al dente. Drain and set aside.

Add the parmesan, ricotta, and spinach + kale to the sauce. Mix in and let simmer about 5 more minutes. Add in the pasta and mix well. Serve with added ricotta, basil, drizzle of avocado oil, and fresh cracked pepper. Enjoy!!!