With warmer weather ahead, I’m really looking forward to different pasta salads and cold side dishes. This is one of my favorite pasta salad recipes, and I thought I’d share it with you guys!
Garlic, minced ( I don’t really put a specific amount in. It really depends on how much of a garlic taste you want.)
1 lb. pasta (I use whole grain pasta, but you can use any kind you want)
15 oz. ricotta cheese
¼ cup grated parmesan
salt & pepper, to taste
1 pint cherry tomatoes, halved
3 cups baby spinach, chopped
Bring a large pot of water to a boil, add pasta, and cook for 7-10 minutes or until al dente. Reserve ½ cup of pasta water.
While the pasta is cooking, add minced garlic to a medium bowl along with the ricotta cheese, and salt and pepper.
Add the ½ cup of pasta water. Stir until it become like a smooth sauce.
Drain pasta, and return to the warm pot.
Add the spinach and tomatoes, and pour the ricotta sauce over top.
Stir until everything is well mixed.
Add in the parmesan cheese and stir again.
Can be served warm or cold. (We usually eat it warm, but if we have left overs we eat it cold.)