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Pasta with Fresh Tomatoes & Spinach Fill 1 Created with Sketch.

over Spicy Ricotta

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 540 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this comforting, quick-cooking dish, bites of elicoidali pasta are accompanied by warm spinach and fresh tomatoes—all served over a layer of creamy ricotta cheese mixed with Calabrian chile paste for bright, contrasting heat.

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Pasta with  Fresh Tomatoes & Spinach over Spicy Ricotta
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Prepare the ingredients & make the spicy ricotta:
1 Prepare the ingredients & make the spicy ricotta:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. If necessary, peel 2 cloves of garlic, then roughly chop. Quarter the tomatoes; place in a bowl and season with salt and pepper. In a medium bowl, vigorously whisk together the ricotta cheese, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Cook the tomatoes:
3 Cook the tomatoes:

While the pasta cooks, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the seasoned tomatoes. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat.

Finish the pasta & serve your dish:
4 Finish the pasta & serve your dish:

To the pan of cooked tomatoes, add the cooked pasta, mascarpone cheese, spinach, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Divide the spicy ricotta between two dishes and spread into an even layer. Top with the finished pasta. Enjoy! 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare the ingredients & make the spicy ricotta:
1 Prepare the ingredients & make the spicy ricotta:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. If necessary, peel 2 cloves of garlic, then roughly chop. Quarter the tomatoes; place in a bowl and season with salt and pepper. In a medium bowl, vigorously whisk together the ricotta cheese, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Cook the tomatoes:
3 Cook the tomatoes:

While the pasta cooks, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the seasoned tomatoes. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat.

4 Finish the pasta & serve your dish:

To the pan of cooked tomatoes, add the cooked pasta, mascarpone cheese, spinach, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Divide the spicy ricotta between two dishes and spread into an even layer. Top with the finished pasta. Enjoy! 

Finish the pasta & serve your dish: