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Pipette with Fresh Spinach and Ricotta Cheese (Pipette con Spinaci Freschi e Ricotta)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 10 minutes

Servings: 4-6

Regions: Toscana

Wine pairing: Red

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Ingredients

1 tablespoonextra virgin olive oil
2 clovesgarlic, minced
4-1/2 cupsfresh spinach
1 teaspoonsalt
1/4 teaspoonfreshly ground black pepper
1 cupricotta cheese
1/2 cupmilk
1 box (16 ounces)BARILLA Pipette
1/2 cupfreshly grated Parmigiano cheese


HEAT oil in large skillet over medium heat. Sauté garlic for 2 minutes.
ADD spinach; continue cooking for 8 minutes or until spinach is wilted, stirring occasionally. Add salt and pepper. Stir in ricotta cheese and milk.
COOK Pipette according to package directions; drain and return to pot.
ADD spinach mixture to hot Pipette; toss. Add Parmigiano cheese; toss lightly. Transfer to serving platter. Makes 4 servings



Substitute freshly grated Pecorino Romano cheese for Parmigiano cheese.


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