Gemelli With Ricotta & Spinach
|Pasta||16 Ounce (1 Package, Use Gemelli Or Corkscrew)|
|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.