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Gemelli With Ricotta & Spinach

Western.Chefs's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Pasta
Interest: 
Everyday

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