Spinach and Ricotta Pasta

Name: Spinach and Ricotta Pasta
Yield: 6
Ingredients: 1/2 cup of fresh spinach leaves, chopped; 1/4 cup of chopped parsley; 1 clove of garlic, minced; 3/4 cup of olive oil; 1 cup of ricotta cheese; 500g of penne pasta; 500g of cherry tomatoes, lightly cooked; 1/2 cup of grated Parmesan cheese; Salt to taste

1
1/2 cup of fresh spinach leaves, chopped
2
1/4 cup of chopped parsley
3
1 clove of garlic, minced
4
3/4 cup of olive oil
5
1 cup of ricotta cheese
6
500g of penne pasta
7
500g of cherry tomatoes, lightly cooked
8
1/2 cup of grated Parmesan cheese
9
Salt to taste

Ingredients

1
1/2 cup of fresh spinach leaves, chopped
2
1/4 cup of chopped parsley
3
1 clove of garlic, minced
4
3/4 cup of olive oil
5
1 cup of ricotta cheese
6
500g of penne pasta
7
500g of cherry tomatoes, lightly cooked
8
1/2 cup of grated Parmesan cheese
9
Salt to taste

Directions

1
Combine spinach, parsley, and garlic in a bowl
2
Add the olive oil and mix well
3
Crush the ricotta cheese and add it to the spinach mixture
4
Cook the pasta in plenty of boiling water with salt
5
When cooked but still firm, drain 1/2 cup of the cooking liquid and reserve
6
Add the reserved liquid to the bowl with the ricotta mixture and mix well
7
Add the cooked pasta and mix it with the help of two forks
8
Place in a serving dish, sprinkle with Parmesan cheese, and top with lightly cooked cherry tomatoes
9
Serve immediately, stirring before serving
10
Serves 6
11
83 calories per serving.