Best 3 Spinach Ricotta Pesto Pasta With Crisp Prosciutto And Asparagus Recipes

Indulge in a symphony of flavors with this delectable Spinach Ricotta Pesto Pasta, a culinary masterpiece that combines the vibrant colors and textures of fresh spinach, creamy ricotta, aromatic basil pesto, succulent prosciutto, and crisp asparagus. This pasta dish is a harmonious blend of flavors and textures that will tantalize your taste buds. The vibrant green spinach and creamy ricotta add a luscious richness, while the aromatic basil pesto infuses every bite with a burst of freshness. Crispy prosciutto and tender asparagus add contrasting textures and a touch of salty and earthy notes. This recipe offers a complete meal, encompassing pasta, vegetables, protein, and healthy fats, making it a wholesome and satisfying choice for lunch or dinner.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED PASTA WITH SPINACH, RICOTTA, AND PROSCIUTTO

Baked Pasta with Spinach, Ricotta, and Prosciutto image

This is a hearty pasta bake dish serves a crowd and has very little active prep time.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 50m

Number Of Ingredients 8

Ingredients

1 pound gemelli (or other pasta)
6 ounces sliced prosciutto
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed of excess moisture
2 cups milk
2 cups ricotta cheese
1 garlic clove, minced
Coarse salt and ground pepper
1/2 cup grated Parmesan

Steps:

Preheat oven to 400 degrees. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips.
In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic. Season with salt and pepper. Top with remaining prosciutto and Parmesan. Bake until golden, 30 to 40 minutes.

PASTA WITH SPINACH AND RICOTTA CHEESE RECIPE

Pasta with Spinach and Ricotta Cheese Recipe image

Change up your day with our Pasta with Spinach and Ricotta Cheese Recipe. This Pasta with Spinach and Ricotta Cheese Recipe is just what they want.

Provided by My Food and Family

Categories Recipes

Time 30m

Yield 10 servings, about 1 cup each

Number Of Ingredients 10

Ingredients

1 lb. pappardelle pasta, uncooked
4 slices OSCAR MAYER Bacon, cut into 1-inch-thick slices
1 onion, chopped
3 cloves garlic, minced
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 cup milk
2/3 cup KRAFT Grated Parmesan Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
2 large plum tomatoes, chopped
1/8 tsp. crushed red pepper

Steps:

Cook pasta as directed on package, omitting salt.
Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions and garlic to reserved drippings; cook 2 to 3 min. or until crisp-tender, stirring frequently.
Add ricotta, milk and Parmesan to onion mixture; cook 2 min., stirring frequently. Stir in spinach; cook on medium-low heat 2 to 3 min. or until heated through, stirring occasionally. Add tomatoes, crushed pepper and bacon; mix well.
Drain pasta. Add to spinach mixture; mix lightly.

Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g

CREAMY PASTA PRIMAVERA

Creamy Pasta Primavera image

When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 cups uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, shredded
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper

Steps:

Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

Tips:

Choose fresh, tender asparagus for the best flavor and texture.
To easily remove the tough ends of the asparagus, hold the asparagus spear at the bottom and bend it until it snaps naturally. The tough end will snap off, leaving you with the tender part of the asparagus.
If you don't have prosciutto, you can substitute another type of cured meat, such as pancetta or bacon.
Use a good quality pesto for the best flavor. You can make your own pesto or use a store-bought variety.
If you don't have ricotta cheese, you can substitute another type of soft cheese, such as cottage cheese or cream cheese.
Cook the pasta according to the package directions.
Serve the pasta immediately, topped with the prosciutto, asparagus, and pesto.

Conclusion:

This spinach ricotta pesto pasta with crisp prosciutto and asparagus is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The combination of flavors and textures is sure to please everyone at the table. This dish is also a great way to get your kids to eat their vegetables. The asparagus is roasted until tender and slightly caramelized, and the prosciutto adds a salty, savory flavor. The pesto is creamy and flavorful, and the ricotta cheese adds a touch of richness. This dish is sure to be a hit at your next dinner party.