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.


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


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2 responses to “Spinach Pasta

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