Linguini with Spinach, Sun-Dried Tomatoes and Ricotta
- serves 4
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)
1. Cook pasta in boiling, salted water until firm to the bite, about 7 to 9 minutes.
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.
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.