| Written By Recipe Coordinator |
This fabulous warm pasta salad recipe takes advantage of all the benefits that Pecans have to offer. Pecans contain very little fat. 90 % of the fat found in Pecans is unsaturated, heart-healthy fat. Pecans also are an excellent source of protein and can be substituted for meat, poultry or fish in a healthy diet. Enjoy how these Pecans are paired with rigatoni pasta and ricotta cheese to form one spectacular salad!
8 ounces rigatoni pasta
1/4 cup Italian or Greek dressing
2 tablespoons olive oil
1/2 cup sweet onion, chopped
1 clove garlic, minced
5 ounces baby spinach
1 cup ricotta cheese
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
1/2 cup toasted pecans
1. Cook pasta in 2 quarts boiling, salted water until al dente, 7 to 8 minutes.
2. Transfer pasta to large bowl and toss with dressing. Keep warm.
3. Heat olive oil in skillet over medium-high heat.
4. Sauté onions 3 to 4 minutes until they begin to become translucent.
5. Add garlic and sauté 1 minute longer, stirring constantly.
6. Add spinach to skillet and sauté until just beginning to wilt, 2 to 3 minutes.
7. Combine with pasta and mix in ricotta cheese.
Season with salt and pepper.
Top with toasted pecans.
Makes 4 servings.
Recipe and photo courtesy of the National Pecan Shellers Association.
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Comments
I love Pasta salads very much!