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Spinach Pasta

31 Oct
  • 1 6-ounce package fresh baby spinach
  • 8 ounces penne pasta
  • 1 TBS olive oil
  • 3 cloves garlic
  • ⅛ tsp. red pepper flakes
  • 1 cup ricotta cheese
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Put spinach in colander through which pasta water will be drained. Cook pasta according to package directions. Reserve ½ cup of pasta water. Drain pasta and leave in colander with spinach.

In pasta pot heat oil over medium-high heat. Add garlic and red pepper flakes; stir 30 seconds or until fragrant. Pour pasta mixture back into the pot. Stir in ricotta, salt and pepper.

If creamier texture is desired, stir in reserved pasta water.

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2 Comments

Posted by on October 31, 2010 in Pasta, Recipes, Semi-Vegetarian

 

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2 responses to “Spinach Pasta

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