Pasta With Spinach and Ricotta

Contributed by Jamie Davidson (Newaygo)


8 oz of uncooked tri-colored rotini
1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
2 tsp minced garlic
1 cup Ricotta cheese
3 TBS parmesan cheese
1/2 Cup of water
-Preferred amount of Salt and Pepper


1. Cook pasta w/out salt
2. While pasta cooks, coat skillet with nonstick cooking spray. Cook Spinach and Garlic for a couple minutes.
3. Stir in the remaining ingredients, excluding half of the parmesan cheese.
4. Add pasta to the skillet and sprinkle the remaining parmesan cheese on the top.

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