Farfalle with spinach, tomato and ricotta sauce
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- Farfalle Pasta200 g
- cherry tomato50 g
- Garlic Clove2 unit(s)
- Onion1/2 unit(s)
- Spinach1/2 unit(s)
- cream2 tablespoon
- Fresh ricotta100 g
- In a pan put water and let it boil, add salt and a drizzle of oil and the pasta and let it cook for 10 min or the time requested on the package.
- In a frying pan, place the onion cut into cubes and the crushed garlic with a thread of olive oil, sauté well. Cut the cherry tomatoes in half and place in the skillet until they break down. Now put the spinach (only the leaves) and let it wither well! Season with salt and pepper. To finish the sauce, add the 2 tablespoons of cream and let it reduce.
- After the pasta cook time, remove it from the water and put it in the sauce. Mix well until the sauce is coated all over the pasta. Turn off the pan and finish breaking the ricotta on top of the pasta!!