Conchiglie with Spinach and Walnuts

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

450 g (1 lb) conchiglie rigate
250 ml (1 cup) 15% cream
375 ml (1½ cups / 375 g) ricotta cheese
1 package (284 g / 10 oz) spinach, washed, trimmed, coarsely chopped
50 ml (¼ cup / 30 g) parmesan, grated
Salt and freshly ground pepper, to taste
250 ml (1 cup / 130 g) walnuts, toasted, chopped

Directions

  1. Cook pasta al dente according to package directions.
  2. In a large saucepan, bring cream to a boil. Add ricotta and spinach.
  3. Return to a boil and cook 1 minute. Remove from heat and add Parmesan. Season.
  4. Drain pasta but do not rinse. Add to the sauce with half the walnuts.
  5. Reheat, if necessary.
  6. Transfer to a large, heated bowl and garnish with remaining walnuts.
  7. Serve immediately.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2379

Conchiglie with Spinach and Walnuts
Conchiglie with Spinach and Walnuts