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Ricotta Pasta with Spinach

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

  1. 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
TagsPastaRicottaCheeseDairySpinachLeafy GreensVegetableStarterDinnerCookbooks
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