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One-Pot Spinach Ricotta Pasta
Ingredients
  • 1 tablespoon olive oil
  • 3 small shallots, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons freshly ground nutmeg
  • 6 cups vegetable stock, homemade or store-bought
  • 1 pound dried pasta (I used trumpets)
  • ⅓ cup heavy cream
  • 15 ounces ricotta cheese
  • 8 ounces fresh baby spinach, lightly chopped, stems removed
  • ⅓ cups sun-dried tomatoes (if in oil, drain)
  • ¾ cups walnut pieces
  • Salt and pepper
Steps
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