Italian Wedding

Ingredients

• 60 ml (4 tbsp)olive oil or grapeseed oil
• 1 smallonion, chopped
• 5–7 clovesgarlic, chopped
• ½ tsp, to tastesalt, pepper, garlic salt and onion powder
• ½ tspparsley and chives
• 227 g (8 oz)fresh baby spinach, rinsed and drained
• 227 g (8 oz)ricotta cheese
• 57 g (2 oz)Parmesan cheese, grated
• 285–340 g (10–12 oz)linguine or thin spaghetti

Instructions

1. 1

   Boil the water

   Add water and salt to a pot and bring it to a boil.

2. 2

   Cook the pasta

   Add the pasta and cook it according to the packet directions.

3. 3

   Heat the oil

   In another pot, drizzle in the olive or grapeseed oil.

4. 4

   Cook the aromatics

   Sauté the onion and garlic, seasoning to taste.

5. 5

   Add the herbs

   Stir the parsley and chives into the pan.

6. 6

   Wilt the spinach

   Add the spinach to the pan and cover it.

7. 7

   Stir in ricotta

   Cook until the spinach is tender, then add the ricotta and cook for a few more minutes.

8. 8

   Add Parmesan

   Stir in the Parmesan and finish cooking.

9. 9

   Thin the sauce

   For a thinner sauce, add some pasta water to the spinach mixture.

10. 10

    Combine the pasta

    Transfer the cooked pasta into the spinach mixture.

11. 11

    Coat the pasta

    Stir until the pasta is well coated with the spinach mixture.

12. 12

    Finish with cheese

    Top the dish with Parmesan cheese.

What is Italian Wedding Pasta?

This is a pasta dish with spinach, ricotta and Parmesan; despite its name, it is not the Italian-American soup often called Italian wedding soup. The name here belongs to a creamy, vegetable-studded pasta rather than a traditional Italian recipe with a single fixed format.

Its appeal is the contrast between tender spinach, soft ricotta and savoury cheese. Cooking the pasta separately also lets you control how much starchy water goes into the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 21g protein, 58g carbs, 23g fat.

Most of the carbohydrates come from the pasta, while the oil and cheeses contribute much of the fat. Ricotta and Parmesan provide most of the protein, with spinach adding some fibre and micronutrients. Serve it with a generous salad or extra vegetables to round out the plate.

The ingredient choices

Pasta shape: Linguine or thin spaghetti both work, as they give the spinach and ricotta plenty of strands to cling to. Use the packet timing as your guide.

Cheese: Ricotta makes the mixture creamy, while Parmesan adds a salty, savoury note. Freshly grated Parmesan melts readily into the warm sauce.

Build flavour in the pan

Onion and garlic: Sauté them in the oil before adding the spinach so their flavour is distributed through the sauce. Keep the heat moderate and stir to prevent the garlic from catching.

Seasoning: The recipe leaves the salt, pepper, garlic salt and onion powder to taste. Start lightly, especially if your Parmesan is salty, and adjust once the cheese has been added.

Get the sauce texture right

Spinach: Cover the pan while it cooks, then check that the leaves have softened before adding the ricotta. Rinsed spinach should be drained well so excess water does not make the sauce loose.

Pasta water: Add a little at a time if the cheese mixture feels too thick. The starchy water helps it loosen and cling to the pasta without needing extra oil.

Timing and doneness

Pasta: Start boiling the water first, then cook the pasta according to its packet. The recipe does not specify a separate cooking time, so the packet is the most reliable guide.

Spinach mixture: Cook the leaves until tender, then give the ricotta a few minutes in the pan before finishing with Parmesan. Combine the components while both are warm.

What to serve with it

A crisp green salad or simply dressed sliced tomatoes can bring a fresh contrast to the creamy pasta. Crusty bread is another option if you want something to mop up any sauce.

For a fuller meal, serve alongside roasted vegetables. Keep extra Parmesan at the table so everyone can add it to taste.

Recipe notes & tips

• Reserve a little pasta water before draining the pasta so you can loosen the sauce if needed.
• Drain the rinsed spinach thoroughly to avoid watering down the cheese mixture.
• Chop the onion and garlic before heating the oil so they are ready to add together.
• Taste the sauce after adding Parmesan before adding more salt.
• Add pasta water gradually, stirring between additions to check the consistency.

Variations

• Add lemon: Stir in a little lemon zest at the end for a brighter flavour.
• Use another green: Replace some or all of the spinach with chopped kale and cook until tender.
• Add chilli: Sprinkle in chilli flakes with the garlic for gentle heat.
• Include mushrooms: Sauté sliced mushrooms with the onion until softened.
• Change the pasta: Use another long pasta shape and cook it according to its packet.

Common mistakes to avoid

• Burnt garlic: Keep the heat moderate and stir it with the onion so it does not catch.
• Watery spinach: Drain the rinsed leaves well before adding them to the pan.
• Thick sauce: Loosen it a little at a time with reserved pasta water.
• Over-seasoning: Add salt gradually because Parmesan and garlic salt can both be salty.
• Overcooked pasta: Check it at the packet's suggested time and drain once it is cooked to your liking.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan or microwave with a small splash of water, stirring until hot throughout; the sauce may thicken as it cools.

Frequently asked questions