Recipe Detail

Farfalle with Spinach, Garlic, and Ricotta

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  1. 4 teaspoons - olive oil
  2. 1 - red bell pepper diced
  3. 5 cloves - garlic minced
  4. 8 cups - spinach stemmed & chopped
  5. 3/4 teaspoons - salt
  6. 1/2 teaspoons - freshly ground black pepper
  7. 1/4 teaspoons - ground nutmeg
  8. 1 cups - part-skim ricotta cheese
  9. 1/3 cups - low-fat milk
  10. 12 ounces - farfalle (bow-tie) pasta
  11. 1/3 cups - fresh basil or 1 tsp. dried basil
  12. 1/2 cups - parmesan cheese optional
  13. 1 pounds - chicken tenderloins cooked, cubed (optional)


1. Start heating a large pot of water to boiling for the pasta. In a large nonstick skillet, heat the oil until hot, but not smoking, over medium heat. Add the bell pepper and cook, stirring frequently, until tender, about 5 minutes. Stir in the garlic and cook, stirring frequently, until the garlic is tender, about 2 minutes. Stir in cubed chicken.
2. Stir in the spinach, salt, black pepper, and nutmeg and cook, stirring frequently, until the spinach has wilted, about 3 minutes. Stir in the ricotta and milk and cook until the sauce is creamy and heated through, about 4 minutes longer.
3. Meanwhile, cook the farfalle in the boiling water until just tender. Drain well. Transfer the spinach sauce to a large bowl, add the farfalle and basil, and toss to combine. Stir in parmesan cheese. Spoon the pasta mixture into 4 shallow bowls and serve.


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