FARFALLE WITH SPINACH, GARLIC & RICOTTA
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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1 Tbspplus 1 tsp. olive oil
1red bell pepper, diced
5 clovegarlic, minced
1 lbspinach, stemmed & coarsely chopped (8 cups)
1/4 tsppepper, freshly ground
1/4 tspground nutmeg
1 cpart-skim ricotta cheese
1/3 clow-fat (1%) milk
12 ozfarfalle (bow-tie) pasta
1/3 cchopped fresh basil, or 1 tsp. dried
How to Make FARFALLE WITH SPINACH, GARLIC & RICOTTA
- 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.
- 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.
- 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.