Gemelli With Ricotta & Spinach Recipe
Have you not tried my Gemelli With Ricotta & Spinach recipe yet? How is that possible? I just love Main Dish recipes and this dish is my only favorite amongst them. If you have a lot of Pasta on hand then you know its time to make some Gemelli With Ricotta & Spinach. Trust me when I say, you have to try Gemelli With Ricotta & Spinach.
Ingredients
1 package gemelli or corkscrew pasta
Salt
1 tablespoon olive oil
2 garlic cloves, crushed with side of chef's knife
2 packages prewashed spinach, tough stems removed
1 container part skim ricotta cheese
1/3 cup grated Parmesan cheese
1/4 teaspoon coarsely ground black pepper
Shredded Parmesan cheese for garnish
Directions
In large saucepot, prepare pasta in boiling salted water as label directs.
Meanwhile, in 12 inch skillet, heat olive oil over medium heat until hot.
Add garlic and cook 1 minute, stirring.
Gradually add spinach and 2 tablespoons water; cook, stirring often, just until spinach wilts.
Remove skillet from heat.
When pasta has cooked to desired doneness, remove 1 cup pasta cooking water.
Drain pasta; return to saucepot.
Add ricotta cheese, Parmesan cheese, pepper, 1/2 teaspoon salt, spinach mixture, and reserved cooking water; heat over medium heat, tossing until well blended.
Garnish with shredded Parmesan cheese to serve.
Meanwhile, in 12 inch skillet, heat olive oil over medium heat until hot.
Add garlic and cook 1 minute, stirring.
Gradually add spinach and 2 tablespoons water; cook, stirring often, just until spinach wilts.
Remove skillet from heat.
When pasta has cooked to desired doneness, remove 1 cup pasta cooking water.
Drain pasta; return to saucepot.
Add ricotta cheese, Parmesan cheese, pepper, 1/2 teaspoon salt, spinach mixture, and reserved cooking water; heat over medium heat, tossing until well blended.
Garnish with shredded Parmesan cheese to serve.
