Farfalle With Baby Spinach, Walnuts, And Ricotta

Farfalle With Baby Spinach, Walnuts, And Ricotta
Farfalle With Baby Spinach, Walnuts, And Ricotta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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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