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

Main Dishes - Pasta, Sauces
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
MsgID: 3157017
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Any Recipe Can Happen Thursday! 10-30-14...
Board: Daily Recipe Swap at Recipelink.com
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