Spinach Ricotta Pasta

20 Sep

Spinach and Ricotta Sauce with Cherry Tomatoes

  • 1 package of your favourite pasta, cook as directed
  • 1 large bag of baby spinach, julienned
  • 3 cloves of garlic, finely chopped
  • 1 container (about 475 grams) of ricotta
  • 1 pint of cherry tomaotes, halved lengthwise
  • 1/4 cup of parmesan cheese, finely grated
  • 1.5 to 2 cups of milk
  • 2 tbsp of flour
  • 2 tbsp of extra virgin olive oil
  • salt and pepper to taste

Heat a large sauce pan on hot.   Once the pan becomes hot, add in the olive oil and garlic. When the garlic has browned (about 1 minute), sprinkle flour evenly and thinly over the pan.  Add in half the spinach and milk.  Once the spinach has wilted, add in the remaining spinach and turn down the heat to a gentle simmer. Cook the spinach mixture for 10 to 15 minutes, adding more milk if required and add salt and pepper to taste.  When the spinach is finished cooking, add in the ricotta and parmesan cheese. Stir until the mixture is thick and smooth.  Right before serving, add in the cherry tomatoes to warm them through (this will only take a minute). Do not overcook the cherry tomatoes.

Spinach and Ricotta with Cherry Tomaotes and Whole Wheat Penne

Mix the spinach and ricotta sauce with the pasta.  Sprinkle grated parmesan cheese on top if desired. Serve immediately. This dish makes four sides or two generous dinner portions.


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