Yields
4 servings
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ingredients
1
lb(s) linguini
¼
cup olive oil (60 ml)
3
clove garlic, chopped
3
cup of baby spinach, washed
¼
cup of sun-dried tomatoes, packed in oil
1
lb(s) ricotta cheese (475 g tub)
⅓
cup chopped fresh basil (75 ml)
coarse salt and freshly cracked black pepper, to taste
grated parmigiano, for garnish (optional)
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directions
Step 1
Cook pasta in boiling, salted water until firm to the bite, about 7 to 9 minutes.
Step 2
While pasta is cooking, add 2 tbsp of the olive oil to a large sauté pan over medium-high heat. Add garlic and saute just until garlic softens but does not brown, about 2 minutes. Remove from heat, add spinach and stir to until just wilted. Add sun-dried tomatoes, remaining oil, ricotta and basil.
Step 3
Drain cooked pasta and add hot pasta to sauce. Season with salt and pepper to taste and toss well. Sprinkle with grated parmigiano, if using.