Farfalle With Spinach, Garlic & Ricotta Recipe

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FARFALLE WITH SPINACH, GARLIC & RICOTTA

Judy W

By
@zoobie

Bowtie pasta with a creamy spinach sauce made with part-skim ricotta. A scrumptious low-fat dish.
You can use frozen spinach instead of fresh. Just substitute two 10 oz. packages of thawed frozen chopped spinach, making sure you squeeze out all the liquid to avoid a watery sauce.


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Serves:

4

Prep:

25 Min

Cook:

30 Min

Ingredients

1 Tbsp
plus 1 tsp. olive oil
1
red bell pepper, diced
5 clove
garlic, minced
1 lb
spinach, stemmed & coarsely chopped (8 cups)
3/4 tsp
salt
1/4 tsp
pepper, freshly ground
1/4 tsp
ground nutmeg
1 c
part-skim ricotta cheese
1/3 c
low-fat (1%) milk
12 oz
farfalle (bow-tie) pasta
1/3 c
chopped fresh basil, or 1 tsp. dried

Directions Step-By-Step

1
Start heating a large pot of water to boiling for the pasta. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the bell pepper and cook, stirring frequently, until tender, about 5 minutes. Stir in the garlic and cook, stirring frequently, until the garlic is tender, about 2 minutes.
2
Stir in the spinach, salt, black pepper, and nutmeg and cook, stirring frequently, until the spinach has wilted, about 3 minutes. Stir in the ricotta and milk and cook until the sauce is creamy and heated through, about 4 minutes longer.
3
Meanwhile, cook the farfalle in the boiling water until just tender. Drain well. Transfer the spinach sauce to a large bowl, add the farfalle and basil, and toss to combine.

About this Recipe

Course/Dish: Pasta
Other Tags: Quick & Easy, Healthy