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Pasta with Fresh Tomato Sauce and Ricotta Cheese
Ingredients
  • 8 ounces whole wheat pasta , (I use farfalle)
  • ⅓ cup extra-virgin olive oil
  • 3 cloves garlic , minced or pressed
  • 1 pound cocktail size tomatoes , (about 8 to 10 tomatoes), quartered
  • kosher salt and freshly ground black pepper
  • 2 cups fresh spinach leaves
  • ⅓ cup fresh basil , slivered
  • ½ cup Parmesan cheese , grated
  • 1 cup fresh ricotta cheese
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