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Farfalle with Spinach, Garlic, and Ricotta
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Brief Description
The bow tie pasta soaks up the creamy spinach sauce for a scrumptious dish. Adding the chicken makes a hearty main dish out of it.
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Main Ingredient
chicken, pasta, spinach
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Category: Pasta
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Feb 25, 2012
Number of Servings:
Ingredients:
- 4 teaspoons - olive oil
- 1 - red bell pepper diced
- 5 cloves - garlic minced
- 8 cups - spinach stemmed & chopped
- 3/4 teaspoons - salt
- 1/2 teaspoons - freshly ground black pepper
- 1/4 teaspoons - ground nutmeg
- 1 cups - part-skim ricotta cheese
- 1/3 cups - low-fat milk
- 12 ounces - farfalle (bow-tie) pasta
- 1/3 cups - fresh basil or 1 tsp. dried basil
- 1/2 cups - parmesan cheese optional
- 1 pounds - chicken tenderloins cooked, cubed (optional)
Directions:
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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