Ingredients for 4/6 people
300 g of spaghetti
600 g of fresh spinach
300 g of Ricotta of Bufala Campana DOP
a clove of garlic
2 tablespoons of extra virgin olive oil
salt and pepper q.b.
In a frying pan, sauté the spinach with a clove of garlic and extra virgin olive oil until they are just wilted. Meanwhile, cook the pasta in salted water. In a bowl, add the Ricotta of Bufala Campana DOP to the spinach, add salt and pepper and mix until smooth and velvety cream. Drain the pasta and in the pan used to sauté the spinach, add it to the cream of Ricotta and Spinach first prepared and stir for a few minutes over medium heat, until the pasta is well seasoned and the aromas have amalgamated. Serve immediately and enjoy the first dish of the season with the creamy flavor of Ricotta of Bufala Campana DOP and Buon Appetito!