Ingredients
- 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
- Put spinach in colonder through which pasta water will be drained. Cook pasta according to package directions. Reserve ½ cup of pasta water. Drain pasta and leave in colonder with spinach.
- 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.
- 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
Nutrition Facts
Servings per Recipe:
4
Amount Per Serving
½ cup cooked pasta
Preparation Time:
Cooking Time:
Ready In:
Servings:
Kaboose
View Full Recipe
2 minutes
Cooking Time:
About 10 minutes
Ready In:
About 15 minutes
Servings:
4
Description
More Easy Dinner Recipes: 15 Minutes Or Less Garlicky Spinach Tossed With Pasta In A Ricotta Sauce Means A Healthy Meal In No Time.
Kaboose
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