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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of water to a rolling boil. Add the pasta and cook until al dente (depending 7-10 minutes). Drain the pasta. Return the drained pasta to the warm pot. Reserve 1/2 cup of the starchy pasta cooking water when you drain the pasta. | 2. While the pasta is cooking, add the minced garlic to a medium bowl along with the ricotta cheese, a healthy dose of freshly cracked black pepper and about 1/2 tsp of salt. Mix well. Set aside. | 3. Once you have drained the pasta, add the saved hot pasta cooking water to the cheese mixture. Stir until it forms a smooth sauce. | 4. Add the fresh baby spinach to the pasta and pour the ricotta sauce over top. Add the cherry tomatoes to the pot as well. Stir until everything is well mixed. Add in the parmesan cheese and stir again. Taste and add salt and pepper to taste. Serve warm! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	tablespoon		59.67	0.0	0.0	6.75
pasta shell	1			-	-	-	-
garlic	3	tablespoons	minced	37.995	8.4303	1.6218	0.1275
ricotta cheese	15	ounces		739.9218	12.9274	47.8823	55.1965
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
salt pepper				-	-	-	-
cherry tomato	1	pint	sliced	-	-	-	-
baby spinach	3	cups		20.7	3.267	2.574	0.35100000000000003

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.