Best Farfalle With Baby Spinach Walnuts And Ricotta Recipes

FARFALLE WITH SPINACH AND RICOTTA

Farfalle with Spinach and Ricotta image

Totally delicious vegetarian pasta recipe!

Provided by RecipeGirl.com

Number Of Ingredients 10

Ingredients

12 ounces farfalle (bow tie) pasta
1 tablespoon extra virgin olive oil
1 medium red bell pepper, (seeded and diced)
5 medium garlic cloves, (minced)
16 ounces fresh spinach, (chopped)
1/4 teaspoon ground nutmeg
salt and pepper, (to taste)
1 cup part-skim ricotta cheese
1/3 cup 1% milk
1/3 cup chopped fresh basil

Steps:

Cook pasta according to package directions.
Meanwhile, in a large skillet, heat the oil over medium heat until hot. Add the bell pepper and cook, stirring until tender -about 5 minutes. Stir in the garlic and cook until tender -about 2 minutes.
Stir in the spinach, nutmeg, salt and pepper. Cook, stirring until the spinach has wilted. Stir in the ricotta and milk and cook until the sauce is creamy and heated through (about 4 minutes).
Transfer the spinach sauce to a large bowl. Add the hot cooked pasta and basil. Toss well to combine. Spoon into individual bowls and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 482 kcal, Carbohydrate 75 g, Protein 23 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 182 mg, Fiber 6 g, Sugar 5 g

FARFALLE WITH SPINACH, GARLIC & RICOTTA

FARFALLE WITH SPINACH, GARLIC & RICOTTA image

Bowtie pasta with a creamy spinach sauce made with part-skim ricotta. A scrumptious low-fat dish. You can use frozen spinach instead of fresh. Just substitute two 10 oz. packages of thawed frozen chopped spinach, making sure you squeeze out all the liquid to avoid a watery sauce.

Provided by Judy W

Categories Pasta

Time 55m

Number Of Ingredients 11

Ingredients

1 Tbsp plus 1 tsp. olive oil
1 red bell pepper, diced
5 clove garlic, minced
1 lb spinach, stemmed & coarsely chopped (8 cups)
3/4 tsp salt
1/4 tsp pepper, freshly ground
1/4 tsp ground nutmeg
1 c part-skim ricotta cheese
1/3 c low-fat (1%) milk
12 oz farfalle (bow-tie) pasta
1/3 c chopped fresh basil, or 1 tsp. dried

Steps:

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.
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.