Since wine and food are two of my favorite things, I decided to do a new weekly feature posting a recipe and a wine to pair with it. We'll see how long I can keep this up :-) This week it's Orecchiette with Ricotta and Spinach, a perfect summer dish since it's quick to prepare (about 30 minutes) and not too heavy, and what better wine to serve with an Italian meal than a nice, light Pinot Grigio.
You will need:
1 pound orecchiette pasta
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
4 cups spinach leaves
salt, to taste
freshly ground black pepper
1/8 teaspoon nutmeg
1 cup part skim ricotta cheese
Bring a large pot of salted water to a boil. Drop the pasta in and cook for 12 to 14 minutes, until al dente.
Meanwhile heat the olive oil in a large skillet over medium heat. Add the garlic and stir for 30 seconds. Add the spinach, salt, pepper and nutmeg and cook for 1 to 2 minutes, just until the spinach begins to wilt. Remove from heat and place the spinach mixture in a large bowl with the ricotta cheese.
Drain the pasta and immediately add to spinach/ricotta mixture. Enjoy with a nice chilled glass of Anime Pinot Grigio :-)
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