(copyright 2008, Maria Liberati)
I’m in the ‘food for love’ and love it truly is for this next recipe. It is one of my favorites and it is just as healthy for you as it is delicious…
It’s from my next book The Basic Art of Italian Cooking-Holidays and Special Occasions
Farfalle con Ricotta
1 lb of butterfly (farfalle) pasta
8 ounces of frozen or fresh (washed and chopped) spinach
1 small onion finely chopped
½ cup ricotta (regular or low fat)
1 tablespoon of chopped fresh parsley
2 fresh basil leaves
1 tsp of fresh or dried oregano
Pinch of nutmeg
1/2 cup of dry white wine
4 tblsps of olive oil
Pinch of salt
Pinch of pepper
2 tblsps of milk
3 tsps of kosher salt
Heat oil in saucepan and sauté onions till just golden. Saute for 1 minute. Add in white wine and let liquid evaporate for 1 minute. Add in spinach and the ricotta. Stir while mashing ricotta with fork.
Add in milk, salt and pepper to taste. Let cook for 10 minutes.
Bring 6 cups of water to boil for pasta. Add in kosher salt. Add in pasta and stir with wooden spoon. Cook for 8 minutes or time indicated on package.
Drain pasta and add into ricotta sauce. Top with freshly grated parmigiano-reggiano and mix gently and serve.
for more recipes, get your copy of the bestselling book The Basic Art of Italian Cooking at http://www.marialiberati.comand receive $5 off retail price and free shipping for a limited time only.
Ciao for now