Pasta & Rice: Pasta Dishes: Spinach and Ricotta Tagliatelle
If you are a spinach lover, you'll enjoy this combination of pasta, cheese and spinach.
Author: Fresh Finesse
Date: March 11, 2005
Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 40 mins
500 g fresh or dried tagliatelle
1 clove garlic, crushed
1/2 tsp dried chilli
800 g tin whole tomatoes
1 Tbsp red wine vinegar (optional)
1 salt & ground black pepper
250 g fresh English spinach, washed
250 g fresh ricotta cheese
Cook tagliatelle according to directions on the packet.
Spray frying pan with a little cooking spray, and fry garlic and chilli until soft. Add tomatoes, bring to boil, reduce and simmer until tomatoes have cooked down into a thick sauce, approximately 30 minutes. Remove from heat. Season to taste with red wine vinegar, salt and pepper.
Steam or sauté spinach. Stir pasta into the tomato sauce. Serve pasta, topped with spinach and fresh ricotta.
|Saturated Fat:||0.0 g|
|Total Sugars:||6.0 g|