Pasta with Herb Ricotta and Fresh Tomato Sauce

Good

% Daily Values based on a 2,000 calorie diet

Step 1

If using fresh spinach, bring 3 quarts water to boil, salt it and wilt spinach 1 minute, then drain and rinse to cool, pat dry and chop. Or, if using defrosted frozen spinach, wring dry in dish towel. Refill pot with 5 quarts water and bring to boil for pasta

Step 2

In a deep skillet over medium heat, add EVOO, 2 turns of the pan. Add butter and melt, then add garlic and swirl a minute. Add tomatoes, season with salt and soften 8 to 10 minutes until slumped. Wilt in basil and reduce heat to low. 

Step 3

In a bowl, combine spinach, ricotta, cream, herbs, salt and black or red pepper and stir.  

Step 4

Salt boiling water and cook pasta 1 minute less than package directions. Just before draining, add ½ cup of the boiling salted pasta water to ricotta and ½ cup to sauce. Toss drained pasta with ricotta mixture. Serve family style or in individual shallow bowls and top with fresh tomato sauce.