Farfalle with Spinach, Garlic, and Ricotta Tell a Friend

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  • 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.

    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.

    Main Ingredient:

    chicken, pasta, spinach

    Category:  Pasta

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 25 min


    Great Taste Low Fat Pasta

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    Posted On:

    February 26, 2012

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