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Ricotta & Tomato Pasta

 

What you need:

14 oz gluten free organic rice pasta– fettuccine style
¾ cup ricotta cheese (preferably fresh)
¼ cup parmesan cheese, finely grated, plus more for garnish
½ tsp dried oregano
Kosher or sea salt
Black pepper
2 tbsp olive oil plus extra for drizzling
2 cloves garlic, minced
2 pints grape or cherry tomatoes, cut in half
Pinch crushed red pepper flakes
2 cups baby spinach leaves

What you do:

Bring a large pot of salted water to a boil and cook the pasta al dente. Reserve ½ cup of the pasta cooking water and drain the pasta. Return the drained pasta to the hot pot.

While the pasta is cooking, prepare the cheese mixture and sauce. In a small mixing bowl mix together the ricotta cheese with ¼ cup grated parmesan cheese, the dried oregano and a large pinch of salt and pepper. Set aside.

In a large frying pan or skillet over medium-high heat, heat the 2 tbsp of olive oil until hot. Add the garlic and cook, stirring, for 30 seconds. Do not let the garlic burn. Add the tomatoes, crushed red pepper, 1 tsp salt and ½ tsp pepper. Cook for 4 minutes then add the reserved pasta water and spinach. Cook for another minute or two or until the spinach has wilted. Add the tomato/spinach mixture to pasta and toss. Serve the pasta in large, shallow bowls with a dollop of the ricotta mixture in the centre. Drizzle with a little olive oil and a grating of parmesan.

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