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PASTA WITH RICOTTA, SPINACH AND CREAM
2 cups heavy cream 1/4 cup cooked spinach, squeezed dry and chopped 3/4 cup ricotta cheese 8 oz tubular paste (penne or ziti), slightly undercooked and drained Grated Parmesan cheese to taste
In medium saucepan bring to boil the cream, spinach and ricotta. Add pasta; toss to mix. Continue cooking until sauce thickens slightly. Spoon into bowls; sprinkle with Parmesan. Makes 4 servings.
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