Conchiglie with Spinach

Name: Conchiglie with Spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian, Mediterranean, European
Ingredients: - 4 tablespoons (2 oz/50 g) butter; - 1 shallot, chopped; - 6 cups (14 oz/400 g) spinach, chopped; 12 oz/350 g conchiglie (shell pasta); 1 egg; scant 1/2 cup (342 oz/100 g) ricotta cheese; 1 pinch salt; 1 pinch pepper

5 steps

Prep:10minCook:15min

Updated at: Thu, 17 Aug 2023 03:29:34 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories496.9 kcal (25%)

Total Fat15.6 g (22%)

Carbs71.8 g (28%)

Sugars3.3 g (4%)

Protein17.8 g (36%)

Sodium185.6 mg (9%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

50gbutter

400gspinach

350gconchiglie

½ cupricotta cheese

1 pinchsalt

1 pinchpepper

Instructions

Step 1

Melt the butter in a large saucepan. Add the shallot and cook over low heat, stirring occasionally, for 5 minutes. Add the spinach and stir well, then season with salt, cover, and cook for a few minutes until wilted. Be careful to remove the pan from the heat before the mixture dries out.

Step 2

Meanwhile, cook the pasta in a large saucepan of salted, boiling water until al dente.

Step 3

Put the egg and ricotta into a serving dish, season well with salt and and beat until smooth and combined.

Step 4

Drain the pasta and stir the pasta into the ricotta mixture.

Step 5

Add the spinach mixture, toss lightly, and serve immediately.