Sun-Dried Tomato and Spinach Farfalle With Walnuts
The tomatoes and spinach not only add a blast of colour to this delicious pasta dish, but also lots of vitamins and minerals. The chopped walnuts also add some texture.
Number of servings : 4
Prep time:
Cooking time: Easy
Type of meal : | Main Courses | Main Courses
Special diet :
Ingredients
3/4 cup (175 mL) walnuts, chopped
1/4 cup (50 mL) extra-virgin olive oil
3 garlic cloves, minced
1/4 cup (50 mL) oil-packed sun-dried tomatoes, drained and sliced
1/4 tsp (1 mL) dried crushed red pepper
2 cups (500 mL) baby spinach
1 pound (500 g) farfalle pasta
1 cup (250 mL) ricotta cheese
3 tbsp (45 mL) vegetable stock or water
Salt and pepper to taste
Parmesan cheese, freshly grated
Directions
1. In small skillet, warm walnuts over medium heat until they release oils, about 3 minutes. Remove from heat and place in small bowl. Set aside.
2. In large skillet over medium heat, warm oil and then add garlic, sun-dried tomatoes and crushed red pepper. Sauté until garlic is golden brown, about 3 minutes. Add handful of spinach in batches and cook until each batch is wilted.
3. Boil pot of salted water; add pasta and cook until al dente. Drain.
4. In large serving bowl, whisk ricotta cheese with stock or water. Add spinach mixture, pasta and walnuts; toss to combine.
5. Add salt and pepper to taste. Grate fresh Parmesan cheese over top and serve.
Ceri Marsh and Laura Keogh are the creators of sweetpotatochronicles.com, a website dedicated to all things family food. They are also the authors of the cookbook How to Feed a Family.
Nutritional information:
