Pasta With Spinach and Ricotta Cheese |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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swiped off of circle-b-kitchen but i had to re-post for safekeeping. i think i'll be adding some fresh basil as our plant boxes are overflowing. i also think it could use some garlic but i haven't tried this yet Ingredients:
1 lb low-fat ricotta cheese |
3 tablespoons butter |
1/4 cup chives, thinly sliced |
1 (10 ounce) package frozen spinach (about 1 1/4 cups once drained) |
salt |
fresh ground pepper |
1 lb campanelle pasta (i'm going to use a box of smart pasta linguini instead) |
2/3 cup parmesan cheese, freshly grated |
Directions:
1. Bring a large pot of salted water to a boil over high heat.
2. Combine the ricotta cheese, spinach, butter and chives in an oven safe large bowl; season with salt and pepper. Place in a low oven.
3. Just before the pasta is al dente, remove about 3/4 cup of the pasta water. Whisk enough of the hot water into the cheese mixture to give it the consistency of a creamy sauce.
4. Drain the pasta and add to the sauce. Toss well. Add the grated cheese and toss again, adding more water if needed to thin the sauce.
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