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Serves: 4
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrN8ZOxi5CMncMfeUASetsfFA8OFpPkCB4Gx-xNr6BVX-tme5p_VDwyhjpuPRpDFEoHVg2QFHGq40CD1SepCiSZTU4HePsHSmwkDau99MC4pw-4PNJi8qoOl2pfBhm-81LENJTaO_uKw9O/s200/MVIMG_20171016_202259_exported_549316875307815823.jpg)
Ingredients | Qty | Prep |
Linguine | 1 lb | cooked |
Ricotta cheese | 2 cups | |
Milk | 1 cup | |
Spinach | 1/2 lb | chopped |
Garlic | 4 cloves | minced |
Salt | to taste | |
Pepper | to taste | |
Hot sauce | for garnish | |
Method:
- Cook pasta and reserve some of the water
- Fry garlic (red chili flakes optional) for few minutes
- Add milk, cheese, salt and pepper
- After sauce thickens (about 5 minutes) add spinach and pasta
- Adjust spices to taste and garnish with hot sauce before serving
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