Spinach and Ricotta Tagliatelle

Spinach and Ricotta Tagliatelle

If you are a spinach lover, you'll enjoy this combination of pasta, cheese and spinach.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dinner
Cuisine High Calcium, Mediterranean
Servings 4 People


  • 5000 g Fresh or Dried Tagliatelle
  • 1 pc Clove Garlic Crushed
  • 1/2 tsp Dried Chilli
  • 800 g Tin Whole Tomatoes
  • 1 Tbsp Red Wine Vinegar (Optional)
  • 1 Salt & Ground Black Pepper
  • 250 g Fresh English Spinach Washed
  • 250 g Fresh Ricotta Cheese


  • Cook tagliatelle according to directions on the packet.
  • Spray frying pan with a little cooking spray, and fry garlic and chilli until soft. Add tomatoes, bring to boil, reduce and simmer until tomatoes have cooked down into a thick sauce, approximately 30 minutes. Remove from heat. Season to taste with red wine vinegar, salt and pepper.
  • Steam or saut√© spinach. Stir pasta into the tomato sauce. Serve pasta, topped with spinach and fresh ricotta.


Calories :267
Kilojoules :1113
Fat :4
Carbohydrate :45
Protein :12
Cholesterol :26
Sodium :628
Fiber :2
Calcium :240
Sugar :6
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