Name: Farfalle with Baby Spinach, Walnuts, and Ricotta
Yield: Makes 6 Servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 cup chopped walnuts; 1/4 cup drained and thinly sliced oil-packed sun-dried tomatoes; 2 garlic cloves, minced; 1/2 teaspoon dried crushed red pepper; 3 6-ounce bags baby spinach; 1 pound farfalle (bow-tie) pasta; 1 cup ricotta cheese; Grated Parmesan cheese

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