Ricotta Pasta with Spinach

Name: Ricotta Pasta with Spinach
Yield: 4 servings
Ingredients: Frozen peas; Grape tomatoes; 3 garlic cloves, chopped; 2 10-ounce boxes frozen chopped spinach, defrosted and squeezed dry in a clean kitchen towel; 1/2 cup dry white wine; Freshly grated or ground nutmeg

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

Omit

Frozen peas

Grape tomatoes

Add

3 garlic cloves, chopped

2 10-ounce boxes frozen chopped spinach, defrosted and squeezed dry in a clean kitchen towel

1/2 cup dry white wine

Freshly grated or ground nutmeg

Preparation

Step 1
Prepare as for the master recipe, #192, sauteéing the garlic with the onions until soft, about 8 minutes. Separate the dry, defrosted chopped spinach, add to the garlic and onions, and heat through. Add the wine and loosen up the spinach. Cook off the wine, 1 minute, then turn off the heat.
Step 2
Continue as directed, adding the spinach after the pasta and cheeses are combined. Season the mixture with salt, pepper, and nutmeg.

Rachael Ray 365: No Repeats

TagsPasta Ricotta Cheese Dairy Spinach Leafy Greens Vegetable Starter Dinner Cookbooks

Recipe notes

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