Farfalle with Baby Spinach, Walnuts, and Ricotta

1. 1

   Heat oil in large skillet over medium heat.

2. 2

   Add walnuts and saute until slightly darkened, about 5 minutes.

3. 3

   Using slotted spoon, transfer nuts to small bowl; set aside.

4. 4

   Add sun-dried tomatoes, garlic, and crushed red pepper to same skillet.

5. 5

   Saute until garlic is golden, about 3 minutes.

6. 6

   Add spinach in 3 batches and cook until wilted, about 10 minutes total.

7. 7

   Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

8. 8

   Drain, reserving 3 tablespoons cooking liquid.

9. 9

   Transfer reserved cooking liquid to large bowl; whisk in ricotta.

10. 10

    Add walnuts, spinach mixture, and pasta; toss to combine.

11. 11

    Season with salt and pepper.

12. 12

    Serve, passing Parmesan cheese separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.