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Gemelli with Ricotta and Spinach




Source of Recipe


Good Housekeeping






Recipe Introduction


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






List of Ingredients



• 1 package (16 ounces) gemelli or corkscrew pasta
  
• Salt
  
• 1 tablespoon olive oil
  
• 2 garlic cloves, crushed with side of chef's knife
  
• 2 packages (10 ounces each) prewashed spinach, tough stems removed
  
• 1 container (15 ounces) part-skim ricotta cheese
  
• 1/3 cup grated Parmesan cheese
  
• 1/4 teaspoon coarsely ground black pepper
  
• Shredded Parmesan cheese for garnish
  






Instructions



1. In large saucepot, prepare pasta in boiling salted water as label directs.
   
2. 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.
   
   
3. 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; heat over medium heat, tossing until well blended. Garnish with shredded Parmesan cheese to serve.
   
   






Final Comments


Serving: 6