Linguine with spinach and ricotta — spinach and garlic sautéed in unsalted butter, cooked linguine, cow’s milk ricotta cheese, extra-virgin olive oil, salt, pepper and garlic chives
Adapted from this New York Times article by Mark Bittman.
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I think I’m in love!
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I am supposed to be dieting and pasta is a ‘no no’; oh how i miss it so!
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