Ricotta Pasta with Spinach

Name: Ricotta Pasta with Spinach
Yield: 4 servings
Ingredients: Frozen peas; Grape tomatoes; 3 garlic cloves, chopped; 2 10-ounce boxes frozen chopped spinach, defrosted and squeezed dry in a clean kitchen towel; 1/2 cup dry white wine; Freshly grated or ground nutmeg

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

Omit

Frozen peas

Grape tomatoes

Add

3 garlic cloves, chopped

2 10-ounce boxes frozen chopped spinach, defrosted and squeezed dry in a clean kitchen towel

1/2 cup dry white wine

Freshly grated or ground nutmeg

Preparation

Step 1
Prepare as for the master recipe, #192, sauteéing the garlic with the onions until soft, about 8 minutes. Separate the dry, defrosted chopped spinach, add to the garlic and onions, and heat through. Add the wine and loosen up the spinach. Cook off the wine, 1 minute, then turn off the heat.
Step 2
Continue as directed, adding the spinach after the pasta and cheeses are combined. Season the mixture with salt, pepper, and nutmeg.

Rachael Ray 365: No Repeats

TagsPasta Ricotta Cheese Dairy Spinach Leafy Greens Vegetable Starter Dinner Cookbooks

Recipe notes

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Tomato Aguachile

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Double-Tomato Focaccia

This no-knead knockout gets its punch from tomatoes in two different ways.

Jalapeño Popper Skillet Tacos

Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.