Midnight Pasta

$- 8 oz spaghetti or linguine - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust to taste) - 1 cup cherry tomatoes, halved - 1 cup baby spinach - ½ cup ricotta cheese - ¼ cup grated Parmesan cheese - Zest of 1 lemon - Juice of ½ lemon - Salt and black pepper to taste - Fresh basil leaves for garnish When choosing pasta, opt for spaghetti or linguine. Both work well and cook quickly. Use fresh garlic for the best flavor. Mince it finely to release its oils. Select ripe cherry tomatoes; their sweetness shines in this dish. Baby spinach adds color and nutrients. Make sure to rinse it before use. For the cheeses, get good-quality ricotta and Parmesan for rich taste. If you need gluten-free pasta, use rice or corn-based options. For a lighter dish, swap ricotta for cottage cheese. You could also use feta for a tangy twist. If you dislike spice, skip the red pepper flakes. You can use regular tomatoes if cherry tomatoes are not available. Finally, try arugula instead of spinach for a peppery bite. {{ingredient_image_1}} Start by boiling a large pot of salted water. Use about 4 quarts of water for 8 ounces of spaghetti or linguine. Once the water boils, add the pasta. Cook it according to the package directions until it is al dente. This usually takes about 8 to 10 minutes. Remember to stir the pasta occasionally to prevent sticking. Before draining, reserve ½ cup of the pasta water. This starchy water will help bind the sauce later. Drain the pasta and set it aside while you prepare the sauce. In a large skillet, heat 2 tablespoons of olive oil over medium heat. This will help build a rich flavor. Add 3 cloves of minced garlic and 1 teaspoon of red pepper flakes. Cook these for about 1 minute until they smell great but do not brown. Next, add 1 cup of halved cherry tomatoes and a pinch of salt. Cook for 4 to 5 minutes, stirring often. You want the tomatoes to soften and release their juices. After that, add 1 cup of baby spinach. Cook for an additional 2 minutes until the spinach wilts down nicely. Now it's time to mix everything. Add the drained pasta to the skillet with the veggies. Pour in the reserved pasta water, the zest of 1 lemon, and the juice of ½ lemon. Toss everything together gently so each strand of pasta is coated. Remove the skillet from heat. Next, add dollops of ½ cup of ricotta cheese over the pasta. Sprinkle ¼ cup of grated Parmesan cheese on top. Stir gently to mix it well. Add salt and black pepper to taste. Serve the dish warm and garnish it with fresh basil leaves for a burst of color and flavor. Enjoy your midnight pasta delight! - Use pre-minced garlic for quick prep. - Chop cherry tomatoes while the pasta cooks. - Make this dish in under 20 minutes. - Cook pasta and sauce at the same time. - Add more lemon juice for zest. - Use fresh herbs like parsley or thyme. - Try different cheeses like feta or goat cheese. - Toast red pepper flakes in olive oil for more heat. - Serve in shallow bowls for style. - Top with fresh basil leaves. - Drizzle a little olive oil right before serving. - Sprinkle with extra Parmesan for a gourmet look. Pro Tips Use Fresh Ingredients: Fresh cherry tomatoes and baby spinach will enhance the flavor and texture of your pasta. Opt for seasonal produce whenever possible. Adjust Spice Level: The red pepper flakes can be adjusted to suit your heat preference. Start with a small amount and add more if you enjoy a spicier dish. Reserve Pasta Water: Always reserve some pasta water before draining. It’s a great way to adjust the sauce consistency and helps the sauce cling to the pasta. Garnish Thoughtfully: A drizzle of high-quality olive oil and a few fresh basil leaves on top not only enhance presentation but also add a burst of flavor right before serving. {{image_2}} You can change up the flavors of your Midnight Pasta. Try using different pastas like penne or fettuccine. Swap cherry tomatoes for sun-dried tomatoes for a rich taste. You can also add artichokes or olives for a salty kick. Adding capers gives a zesty twist. Experiment with herbs like oregano or thyme for unique flavors. Each swap makes the dish your own. To make Midnight Pasta vegan, skip the ricotta and Parmesan. You can use vegan cheese or nutritional yeast instead. These choices still give a creamy taste. Use olive oil and vegetable broth for more depth. For extra flavor, add a squeeze of lemon or use a touch of coconut cream. This way, you keep it plant-based and still delicious. Want to add protein? Chicken, shrimp, or tofu work great. For chicken, cook it in the skillet before adding garlic. Cook until golden brown and then add your herbs and tomatoes. For shrimp, add them after the garlic until they turn pink. If you prefer tofu, use firm tofu. Cook it until crispy, then mix it with your pasta. Each protein brings a new taste and texture to the dish. To store your Midnight Pasta, let it cool first. Use an airtight container. This keeps the pasta fresh. Place it in the fridge for up to three days. Make sure to cover it well to avoid drying out. When you’re ready to eat your leftovers, reheat with care. Use a skillet over low heat. Add a splash of water or olive oil to keep it moist. Stir often until heated through. You can also use a microwave. Just cover the dish to keep moisture in. Heat in short bursts, stirring in between. You can freeze Midnight Pasta for later. First, let it cool completely. Divide it into portions and place in freezer bags. Squeeze out excess air to avoid freezer burn. Label the bags with dates. It can last up to three months in the freezer. To enjoy, thaw overnight in the fridge before reheating. Midnight Pasta is a quick and tasty dish. It comes together in about 20 minutes. This recipe uses simple ingredients like garlic, cherry tomatoes, and spinach. The flavors blend well, making it comforting and satisfying. Perfect for late-night cravings, it’s also light enough for any meal. Yes! You can easily make this dish gluten-free. Use gluten-free spaghetti or linguine. Many brands offer great options that taste just as good. The cooking steps remain the same. Just be sure to check the gluten-free pasta’s cooking time. You can adjust the spice level in this dish. If you like heat, add more red pepper flakes. For a milder taste, reduce the amount or skip it altogether. You can also add fresh chopped chili for a different flavor. There are many cheese options for this pasta. You can use feta for a tangy twist. Goat cheese adds creaminess and a unique taste. Mozzarella gives a nice stretch and mild flavor. Try different cheeses to find your favorite! Midnight pasta is simple to make and full of flavor. We explored key ingredients, prep tips, and substitutions. Next, we covered step-by-step cooking methods and shared helpful tips to save time and enhance flavor. You can also try exciting variations, including vegan options and proteins like chicken or tofu. Lastly, proper storage ensures your leftovers stay fresh. Enjoy making this dish your own, and remember, cooking can always be fun!$

A quick and flavorful pasta dish featuring garlic, cherry tomatoes, and creamy ricotta.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 2

Calories 400 kcal

Ingredients

8 oz spaghetti or linguine
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon red pepper flakes
1 cup cherry tomatoes, halved
1 cup baby spinach
0.5 cup ricotta cheese
0.25 cup grated Parmesan cheese
1 unit zest of lemon
0.5 unit juice of lemon
to taste salt and black pepper
for garnish fresh basil leaves

Instructions

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant, but not browned.
Add the cherry tomatoes and a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes are softened and juicy.
Stir in the baby spinach and cook for another 2 minutes, until wilted.
Add the drained pasta to the skillet along with the reserved pasta water, lemon zest, and lemon juice. Toss everything together gently until well combined.
Remove the skillet from heat and add dollops of ricotta cheese over the pasta. Sprinkle with grated Parmesan cheese, and stir gently to mix. Season with additional salt and black pepper to taste.
Serve warm, garnished with fresh basil leaves.

Notes

Serve in shallow bowls with extra basil and Parmesan for an elegant touch.

Keyword pasta, quick meal, vegetarian