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Gemelli With Ricotta & Spinach

Western.Chefs's picture
  Pasta 16 Ounce (1 Package, Use Gemelli Or Corkscrew)
  Salt To Taste
  Olive oil 1 Tablespoon
  Garlic 2 Clove (10 gm), crushed with side of chef's knife
  Prewashed spinach 20 Ounce, tough stems removed (2 10 Ounce Package)
  Part skim ricotta cheese 1 Can (10 oz)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Coarsely ground black pepper 1⁄4 Teaspoon
  Shredded parmesan cheese 1 Tablespoon (For Garnish)

In large saucepot, prepare pasta in boiling salted water as label directs.
Meanwhile, in 12 inch skillet, heat olive oil over medium heat until hot.
Add garlic and cook 1 minute, stirring.
Gradually add spinach and 2 tablespoons water; cook, stirring often, just until spinach wilts.
Remove skillet from heat.
When pasta has cooked to desired doneness, remove 1 cup pasta cooking water.
Drain pasta; return to saucepot.
Add ricotta cheese, Parmesan cheese, pepper, 1/2 teaspoon salt, spinach mixture, and reserved cooking water; heat over medium heat, tossing until well blended.
Garnish with shredded Parmesan cheese to serve.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2596 Calories from Fat 571

% Daily Value*

Total Fat 64 g98.3%

Saturated Fat 26.2 g131%

Trans Fat 0 g

Cholesterol 137.7 mg45.9%

Sodium 2057.6 mg85.7%

Total Carbohydrates 370 g123.2%

Dietary Fiber 29 g116.1%

Sugars 19.9 g

Protein 127 g254.1%

Vitamin A 1090.1% Vitamin C 271.2%

Calcium 198.4% Iron 143%

*Based on a 2000 Calorie diet

Gemelli With Ricotta & Spinach Recipe