Farfalle Spinach and Ricotta Pasta
Ingredients:
- 12 oz (340g) farfalle pasta
- 2 cups fresh baby spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Red pepper flakes (optional, for a little kick)
Instructions:
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Cook the Farfalle:
- Bring a large pot of salted water to a boil.
- Add the farfalle pasta and cook according to the package instructions until al dente.
- Reserve 1/2 cup of pasta water before draining.
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Prepare the Spinach:
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
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Combine Pasta and Spinach:
- Once the pasta is cooked, add it to the skillet with the spinach.
- Toss everything together, allowing the flavors to meld.
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Create the Ricotta Mixture:
- In a separate bowl, combine the ricotta cheese, grated Parmesan, lemon zest, and the remaining 1 tablespoon of olive oil.
- Season with salt and pepper to taste. Mix well.
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Combine and Serve:
- Add the ricotta mixture to the pasta and spinach in the skillet.
- If the mixture seems too dry, add a bit of the reserved pasta water to achieve your desired consistency.
- Toss everything until well combined and heated through.
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Garnish and Enjoy:
- Optionally, sprinkle with red pepper flakes for a touch of heat.
- Serve the Farfalle Spinach and Ricotta Pasta in bowls, garnished with extra Parmesan if desired.
This delightful pasta dish is a perfect balance of creamy ricotta, vibrant spinach, and the satisfying texture of farfalle. Enjoy your delicious and easy-to-make meal!