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MAIN DISHES- PASTA-
vegetarian:
Farfalle with Spinach, Garlic & Ricotta
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Farfalle
with Spinach, Garlic and Ricotta |
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Quick and easy...
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1
Tbs. + 1 tsp |
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olive oil |
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1
medium |
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red
bell pepper, seeded and diced |
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5
cloves |
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garlic, minced |
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1
lb |
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fresh spinach, stemmed and coarsely
chopped (about 8 cups) |
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salt
and pepper to taste |
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¼
tsp |
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ground nutmeg |
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1
cup |
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part-skim ricotta cheese |
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1/3
cup |
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1%
milk |
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12
oz |
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bowtie pasta |
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1/3
cup |
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chopped fresh basil |
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1 |
Cook pasta
according to package directions. |
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2 |
Meanwhile,
in a large skillet, heat oil over medium heat
until hot. Add bell pepper and cook, stirring
until tender -about 5 minutes. Stir in garlic
and cook until tender -about 2 minutes. |
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3 |
Stir in
spinach, salt, pepper and nutmeg. Cook, stirring
until spinach has wilted. Stir in ricotta and
milk and cook until the sauce is creamy and
heated through (about 4 minutes). |
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4 |
Transfer
spinach sauce to a large bowl. Add hot pasta and
basil. Toss well to combine. |
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5 |
Spoon pasta
and sauce into 4 bowls and serve immediately. |
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Servings: 6 |
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