Update 11/03/2008: Made this tonight for dinner. A big HUGE blah. Don't bother, don't waste the ingredients. Not exactly sure what it was supposed to taste like but all we could taste was the ricotta cheese, which we like but it needs something else.

Pasta with Spinach

Original kaboose.com recipe, developed by Wendy Kalen

Garlicky spinach tossed with pasta in a ricotta sauce means a healthy meal in no time.

1 6-ounce package fresh baby spinach
8 ounces penne pasta
1 tablespoon olive oil
3 cloves garlic
⅛ red pepper flakes
1 cup ricotta cheese
½ teaspoon salt
¼ teaspoon ground black pepper

Cooking Instructions:

1. Put spinach in colander through which pasta water will be drained. Cook pasta according to package directions. Reserve ½ cup of pasta water. Drain pasta and leave in colander with spinach.

2. In pasta pot heat oil over medium-high heat. Add garlic and red pepper flakes; stir 30 seconds or until fragrant. Pour pasta mixture back into the pot. Stir in ricotta, salt and pepper.

3. If creamier texture is desired, stir in reserved pasta water.

Make-Ahead: Pasta can be cooked ahead, tossed with oil and kept in the refrigerator for a few days. To make this dish just heat pasta in microwave and toss with the rest of the ingredients.

Make it Faster: Use fresh rather than dry pasta

Servings per Recipe: 4
Amount Per Serving: ½ cup cooked pasta
Preparation Time: 2 minutes
Cooking Time: About 10 minutes
Ready In: About 15 minutes

Comments (1)

On October 27, 2008 at 3:27 PM , Elisabeth said...

Hi! Thanks for stopping by my food blog for MPM.

This dish looks good. I like spinach in dishes like this.

I had a hard time reading your entries because it has some kind of formatting mixed in with everything. I don't know if it's something on my end or not.