Spinach Ricotta Bows Recipe

Name: Spinach Ricotta Bows
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces frozen spinach; 2 tablespoons olive oil; 1 medium onion, chopped; 4 garlic cloves, minced; ½ cup water; 1 ½ cups cottage cheese or 1 ½ cups ricotta cheese; ½ teaspoon salt; ¼ teaspoon pepper; 1 dash nutmeg; 1 lb bow tie pasta; ¼ cup parmesan cheese

Servings: persons

10 ounces frozen spinach
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
½ cup water
1 ½ cups cottage cheese or 1 ½ cups ricotta cheese
½ teaspoon salt
¼ teaspoon pepper
1 dash nutmeg
1 lb bow tie pasta
¼ cup parmesan cheese

1
Thaw and drain spinach.
2
Pat spinach dry with paper towels to remove as much liquid as possible.
3
In large skillet, heat olive oil.
4
Add the following: chopped onion and minced garlic.
5
Cook until onion is softened.
6
Add water.Bring to a boil.
7
Remove from heat.
8
Stir in spinach and the following: cottage cheese (or ricotta cheese), salt, pepper, and nutmeg.
9
Place in labeled freezer bag; freeze.
10
Thaw.
11
Cook pasta according to package directions.
12
Reheat sauce over low heat until heated through and recombined, stirring gently and requently.
13
Spoon sauce over pasta and toss gently with parmesan.

844

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 ounces frozen spinach, 2 tablespoons olive oil, 1 medium onion, chopped, 4 garlic cloves, minced, and more.

Yes, Spinach Ricotta Bows falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Ricotta Bows

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