Farfalle With Baby Spinach Walnuts And Ricotta Food

FARFALLE WITH PIGNOLE, PROSCIUTTO, AND SPINACH

Steps:

• Toast pignole nuts in small frying pan. Add raisins to boiling water until plump, and drain. In large frying pan, heat oil and saute garlic. Add spinach and stir, cooking until wilted.
• Cook farfalle according to package directions. When done, drain and place farfalle in a large bowl with nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese.

FARFALLE WITH BABY SPINACH, WALNUTS, AND RICOTTA

Steps:

• Heat oil in large skillet over medium heat. Add walnuts and sauté until slightly darkened, about 5 minutes. Using slotted spoon, transfer nuts to small bowl; set aside. Add sun-dried tomatoes, garlic, and crushed red pepper to same skillet. Sauté until garlic is golden, about 3 minutes. Add spinach in 3 batches and cook until wilted, about 10 minutes total.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3 tablespoons cooking liquid. Transfer reserved cooking liquid to large bowl; whisk in ricotta. Add walnuts, spinach mixture, and pasta; toss to combine. Season with salt and pepper. Serve, passing Parmesan cheese separately.

FARFALLE WITH CHICKEN, MUSHROOMS, SPINACH AND RICOTTA CHEESE

Steps:

• Bring a large pot of water to a boil.
• Add salt, and then add the farfalle.
• Cook until al dente.
• Meanwhile, heat a large, heavy-bottomed pan over medium heat and add the oil.
• Sprinkle the chicken with salt and pepper and, once the oil is hot, add the chicken to the pan; brown on all sides, and then add the onions and cook for a minute or two.
• Stir in the mushrooms, garlic, and some salt and pepper.
• Sauté until all vegetables are tender.
• Increase the heat to medium high and add the vermouth.
• Cook until almost all the liquid has evaporated, and then stir in the diced tomatoes (and a few tablespoons of juice), red pepper flakes, parsley, oregano, basil, and salt & pepper to taste.
• Bring to a simmer and then reduce heat to medium-low, simmering until the flavors have developed (and chicken has cooked through).
• Add the spinach and cook until wilted down, about 2-3 minutes.
• Season to taste.
• Add the pasta to the sauce and stir to coat.
• Off the heat, stir in the ricotta cheese.

FARFALLE WITH CHICKEN, RICOTTA, SPINACH, AND PLUM TOMATOES

Steps:

• Cook pasta according to package directions.
• While pasta is cooking, heat the oil in a saute pan over medium heat. Add the garlic and shallot and saute for 2 minutes. Add the chicken, wine, and tomatoes. Simmer for 5 minutes.
• Add the drained cooked pasta, spinach, ricotta, and cream. Season with salt and pepper and garnish with Parmesan.

FARFALLE WITH SPINACH, GARLIC & RICOTTA

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.