INDIVIDUAL PASTA SAUCE RECIPES

Steps:

• If using fresh spinach, bring 3 quarts water to boil, salt it and wilt spinach 1 minute, then drain and rinse to cool, pat dry and chop
•  Or, if using defrosted frozen spinach, wring dry in dish towel
•  Refill pot with 5 quarts water and bring to boil for pasta
• Listicle: Rachael Ray 12
• 5-Inch Deep Frying Pan with Helper Handle In a deep skillet over medium heat, add EVOO, 2 turns of the pan
• Add butter and melt, then add garlic and swirl a minute
• Add tomatoes, season with salt and soften 8 to 10 minutes until slumped
• Wilt in basil and reduce heat to low
•   In a bowl, combine spinach, ricotta, cream, herbs, salt and black or red pepper and stir
•     Salt boiling water and cook pasta 1 minute less than package directions
•  Just before draining, add ½ cup of the boiling salted pasta water to ricotta and ½ cup to sauce
• Toss drained pasta with ricotta mixture
•  Serve family style or in individual shallow bowls and top with fresh tomato sauce
•     

Steps:

• If using fresh spinach, bring 3 quarts water to boil, salt it and wilt spinach 1 minute, then drain and rinse to cool, pat dry and chop
•  Or, if using defrosted frozen spinach, wring dry in dish towel
•  Refill pot with 5 quarts water and bring to boil for pasta
• Listicle: Rachael Ray 12
• 5-Inch Deep Frying Pan with Helper Handle In a deep skillet over medium heat, add EVOO, 2 turns of the pan
• Add butter and melt, then add garlic and swirl a minute
• Add tomatoes, season with salt and soften 8 to 10 minutes until slumped
• Wilt in basil and reduce heat to low
•   In a bowl, combine spinach, ricotta, cream, herbs, salt and black or red pepper and stir
•     Salt boiling water and cook pasta 1 minute less than package directions
•  Just before draining, add ½ cup of the boiling salted pasta water to ricotta and ½ cup to sauce
• Toss drained pasta with ricotta mixture
•  Serve family style or in individual shallow bowls and top with fresh tomato sauce
•