Carolyn S Sicilian Spinach and Ricotta Pasta
|Spinach||1 Pound, thoroughly washed|
|Whole wheat egg noodles||1⁄2 Pound|
|Ricotta cheese/Small curd cottage cheese||1 Cup (16 tbs)|
|Freshly grated parmesan cheese||1⁄3 Cup (5.33 tbs) (And/Or Romano Cheese)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Black pepper||To Taste|
Steam spinach (or cook with just the moisture clinging to the leaves from the washing) over medium heat for 7 to 10 minutes.
Drop the noodles into boiling water and stir.
Cook until just tender.
Mix ricotta with grated cheese.
When spinach is tender, stir into ricotta mixture; add salt and pepper to taste.
When noodles are tender, drain and butter thoroughly.
Pour sauce over noodles, toss gently, and serve.
Pass around extra grated cheese.