Farfalle With Baby Spinach, Walnuts, And Ricotta
- 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
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.