One-Pot Spinach Tomato & Ricotta Linguine
Creamy without heavy cream, packed with greens, and all made in one pot — fewer dishes, more flavor.
🧂 Ingredients
* 8 oz (225g) linguine (or spaghetti)
* 1 tbsp olive oil
* 3 cloves garlic, minced
* 1 small onion, finely chopped
* 1 cup cherry tomatoes, halved (or 1 large tomato, diced)
* 3–4 cups fresh spinach (lightly packed)
* ½ tsp red chili flakes (optional)
* Salt & black pepper to taste
* 3 cups vegetable broth (or water + 1 bouillon cube)
* ¾ cup ricotta cheese
* ¼ cup grated Parmesan (optional, for depth)
* Zest and juice of ½ lemon (optional but brightens it up)
* Fresh basil or parsley, for garnish
👩🍳 Instructions
In a large deep skillet or pot, heat olive oil over medium heat.Add garlic and onion; sauté for 2–3 minutes until fragrant and soft.
Stir in cherry tomatoes, then pour in the linguine and broth.Add red chili flakes, a pinch of salt, and pepper.Bring to a boil, then reduce heat and simmer uncovered for about 10–12 minutes, stirring often until the pasta is al dente and most liquid is absorbed.
Add the spinach and stir until wilted (1–2 minutes).Turn off heat, then gently stir in ricotta cheese and Parmesan until creamy.Add lemon zest and juice if using.
Adjust seasoning as needed.Top with extra ricotta dollops, herbs, and a sprinkle of black pepper. Serve warm!
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2 Comments
Pourquoi couper les pâtes ?
Looks delicious ❤