Gemelli With Ricotta & Spinach Recipe
Ingredients
| 1 package gemelli or corkscrew pasta | ||
| Salt | To Taste | |
| Olive oil | 1 Tablespoon | |
| 2 garlic cloves, crushed with side of chef's knife | ||
| 2 packages prewashed spinach, tough stems removed | ||
| Part skim ricotta cheese | 1 Can (10oz) | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| 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.
Chef
