Wednesday, March 16, 2011
Spinach Ricotta Pasta
A week or two ago I read a blog post that mentioned making a dish that was penne pasta, spinach, and ricotta cheese, but didn't actually give the recipe. So tonight I decided to try to re-create it . . .
1 lb whole wheat pasta (choose whatever shape you want, spirals worked well)
chopped fresh spinach (not sure how much I had, needed more . . . as much as you have, remember fresh spinach cooks down a LOT)
15 oz ricotta cheese
1-2 cloves fresh garlic, minced
salt to taste
shredded parmesan cheese
Cook pasta in salted water. During the last minute or two of cooking, add chopped spinach to cook it. Drain the pasta and spinach and stir in ricotta cheese, garlic and salt. Garnish each serving with shredded parmesan cheese.