Conchiglie Rigate, La Molisana – 500g

Conchiglie Rigate with Spinach and Ricotta

Ingredients

• 400 g Conchiglie Rigate (La Molisana)
• 300 g fresh spinach (washed and chopped)
• 250 g Ricotta cheese
• 2 cloves garlic (minced)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/4 teaspoon nutmeg (optional)
• Olive oil (for sautéing)
• Salt and black pepper (to taste)
• Fresh basil or parsley (for garnish)

Instructions

1. Cook the Conchiglie Rigate:
   • In a large pot of salted boiling water, cook the conchiglie rigate according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
2. Sauté the Spinach:
   • In a large skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
   • Add the chopped spinach and cook until wilted, about 3-4 minutes. Season with salt and black pepper.
3. Combine with Ricotta:
   • In a bowl, mix the ricotta cheese with grated Parmesan, nutmeg (if using), and a pinch of salt and pepper.
4. Mix Pasta and Spinach:
   • Add the drained conchiglie rigate to the skillet with the spinach. Gently mix in the ricotta mixture, adding reserved pasta water a little at a time to create a creamy sauce.
5. Serve:
   • Plate the pasta and garnish with additional grated Parmesan and fresh basil or parsley.

This recipe is a fantastic way to enjoy the delightful texture of Conchiglie Rigate with a creamy, flavourful sauce.

Buon Appetito!