Recipe: Gemelli with Ricotta and Spinach (using garlic and Parmesan cheese)

GEMELLI WITH RICOTTA AND SPINACH

"Fresh spinach is quickly saut ed with garlic and tossed in the pot with ricotta and Parmesan cheeses for a satisfying supper."

1(16 ounce) package gemelli or corkscrew pasta
Salt
1 tablespoon olive oil
2 garlic cloves, crushed
2 packages (10 ounces each) prewashed spinach, tough stems removed
2 tablespoons water
1 (15 ounce) container part-skim ricotta cheese
1/3 cup grated Parmesan cheese (plus additional for serving)
1/4 teaspoon coarsely ground black pepper

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 to pasta; heat over medium heat, tossing until well blended.

Garnish with shredded Parmesan cheese to serve.

Source: Good Housekeeping magazine, 1997