Recipe Archives->Pasta->Orechiette 12

Orecchiette with Ricotta and Spinach
Serves: 6

1 pound orecchiette pasta
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
4 cups spinach leaves
salt, to taste
freshly ground black pepper
1/8 teaspoon nutmeg
1 cup part skim ricotta cheese

Bring a large pot of salted water to a boil. Drop the pasta in it
and cook for 12 to 14 minutes, until al dente. Meanwhile heat the
olive oil in a large skillet over medium heat. Add the garlic and
stir for 30 seconds.  Add the spinach, salt, pepper and nutmeg and
cook for 1 to 2 minutes, just until the spinach begins to wilt.
Remove from heat and place the spinach mixture in a large bowl with
the ricotta cheese. Drain the pasta and immediately toss it with
the spinach and ricotta.

Printable version: orechiette12.txt.