The recipe Janet's recipe modified by magazine spinach and riccotta
Janet's recipe modified by magazine spinach and riccotta recipe is a Dinner meal that takes 5 minutes to make. If you enjoy for Dinner, you will like Janet's recipe modified by magazine spinach and riccotta!
Janet's recipe modified by magazine spinach and riccotta
- What Course Is Janet's recipe modified by magazine spinach and riccotta?
- How Long Does Janet's recipe modified by magazine spinach and riccotta Recipe Take To Prepare?
- How Long Does Janet's recipe modified by magazine spinach and riccotta Recipe Take To Cook?
- How Many Servings Does Janet's recipe modified by magazine spinach and riccotta Recipe Make?
- What Are The Ingredients For Janet's recipe modified by magazine spinach and riccotta Recipe?
- How Do I Make Janet's recipe modified by magazine spinach and riccotta?
- What's The Nutritional Info For Janet's recipe modified by magazine spinach and riccotta?
- What Type Of Cuisine Is Janet's recipe modified by magazine spinach and riccotta?
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Janet, my college roomie, introduced me to fettucini coated with ricotta and dried Italian spices. A few years later, I found a magazine recipe that added canned tomatos and frozen spinach to the pasta. I've made variations since then, usually subtituting the fettucini with penne or rigatoni. I sometimes toss in frozen shrimp or slided deli ham to switch things up a bit. What Course Is Janet's recipe modified by magazine spinach and riccotta?Janet's recipe modified by magazine spinach and riccotta is for Dinner. How Long Does Janet's recipe modified by magazine spinach and riccotta Recipe Take To Prepare?Janet's recipe modified by magazine spinach and riccotta takes 30 minutes to prepare. How Long Does Janet's recipe modified by magazine spinach and riccotta Recipe Take To Cook?Janet's recipe modified by magazine spinach and riccotta takes 5 minutes to cook. How Many Servings Does Janet's recipe modified by magazine spinach and riccotta Recipe Make?Janet's recipe modified by magazine spinach and riccotta makes 4 servings. What Are The Ingredients For Janet's recipe modified by magazine spinach and riccotta Recipe?The ingredients for Janet's recipe modified by magazine spinach and riccotta are: 1 box frozen chopped spinch8 oz. canned diced tomatoes, No Salt Added can diced tomatoes, 8 oz (remove) 1 c. Part-Skim Ricotta Cheese about 2 cups cooked Whole Grain Penne Pasta (2 oz. = 1 cup cooked) 1 t (or more, to taste) each of dried oregano, cilantro, and basil Fresh ground black pepper to taste 1/2 c Fresh grated Parmesean How Do I Make Janet's recipe modified by magazine spinach and riccotta?Here is how you make Janet's recipe modified by magazine spinach and riccotta: Thaw spinach in advance, or cook briefly until just thawed. Cook pasta, shortening the package time by about 3 minutes, so that it's not quite "al dente." Mix all ingrediants except pasta and parmesean in a large bowl. Add pasta and paremsean, and mix gently but thoroughly. (If adding meat or shrimp, mix this inwith the pasta and parmesean. Briefly heat the mixture in microwave for about 3 minutes. Serve warm or at room temperature. Makes 4 servings as a main dish, up to 8 servings as a side dish. This holds well in the fridge for 4-5 days if the ricotta is fresh. Can also be frozen. Number of Servings: 4Recipe submitted by SparkPeople user SHIRANA.What's The Nutritional Info For Janet's recipe modified by magazine spinach and riccotta?The nutritional information for Janet's recipe modified by magazine spinach and riccotta is:
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