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Farfalle With Baby Spinach, Walnuts, And Ricotta


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  • 1/4 cup extra-virgin olive oil
  • 1 cup chopped walnuts
  • 1/4 cup drained and thinly-sliced oil-packed
  • sun-dried tomatoes
  • 2 garlic cloves minced
  • 1/2 teaspoon dried crushed red pepper
  • 3 bags baby spinach - (6 oz ea)
  • 1 pound farfalle (bow-tie) pasta
  • 1 cup ricotta cheese
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Grated Parmesan cheese


Servings 6


Step 1

Heat oil in large skillet over medium heat. Add walnuts and sauté until slightly darkened, about 5 minutes. Using slotted spoon, transfer nuts to small bowl; set aside.

Add sun-dried tomatoes, garlic, and crushed red pepper to same skillet. Sauté until garlic is golden, about 3 minutes. Add spinach in 3 batches and cook until wilted, about 10 minutes total.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3 tablespoons cooking liquid.

Transfer reserved cooking liquid to large bowl; whisk in ricotta. Add walnuts, spinach mixture, and pasta; toss to combine. Season with salt and pepper. Serve, passing Parmesan cheese separately.

This recipe yields 6 servings.

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