Farfalle With Spinach And Ricotta Recipes

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 SPINACH AND RICOTTA

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a large skillet, heat the oil over medium heat until hot. Add the bell pepper and cook, stirring until tender -about 5 minutes. Stir in the garlic and cook until tender -about 2 minutes.
• Stir in the spinach, nutmeg, salt and pepper. Cook, stirring until the spinach has wilted. Stir in the ricotta and milk and cook until the sauce is creamy and heated through (about 4 minutes).
• Transfer the spinach sauce to a large bowl. Add the hot cooked pasta and basil. Toss well to combine. Spoon into individual bowls and serve immediately.

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 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 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.