Farfalle With Baby Spinach, Walnuts, And Ricotta
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
58
Spice
55
Sweetness
61
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Heat oil in large skillet over medium heat
2
Add walnuts and sauté until slightly darkened, about 5 minutes
3
Using slotted spoon, transfer nuts to small bowl; set aside
4
Add sun-dried tomatoes, garlic, and crushed red pepper to same skillet
5
Sauté until garlic is golden, about 3 minutes
6
Add spinach in 3 batches and cook until wilted, about 10 minutes total
7
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
8
Drain, reserving 3 tablespoons cooking liquid
9
Transfer reserved cooking liquid to large bowl; whisk in ricotta
10
Add walnuts, spinach mixture, and pasta; toss to combine
11
Season with salt and pepper
12
Serve, passing Parmesan cheese separately
13
Heat oil in large skillet over medium heat
14
Add walnuts and sauté until slightly darkened, about 5 minutes
15
Using slotted spoon, transfer nuts to small bowl; set aside
16
Add sun-dried tomatoes, garlic, and crushed red pepper to same skillet
17
Sauté until garlic is golden, about 3 minutes
18
Add spinach in 3 batches and cook until wilted, about 10 minutes total
19
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
20
Drain, reserving 3 tablespoons cooking liquid
21
Transfer reserved cooking liquid to large bowl; whisk in ricotta
22
Add walnuts, spinach mixture, and pasta; toss to combine
23
Season with salt and pepper
24
Serve, passing Parmesan cheese separately