Cherry Tomato, Spinach, and Pasta Salad

Ingredients

Spinach 3 cups

Olive oil 1/2 tbsp

Pasta 500 g

Salt to taste

Pepper to taste

Parmesan cheese 50 g

Ricotta cheese 400 g

Cherry tomato 200 g

Garlic 1 head

Baked garlic in olive oil adds a new flavor to familiar pasta with tomatoes. Take a large head of garlic and trim off about 1 cm of the top with a sharp knife.

Place the main part of the garlic head in a bowl or small dish and drizzle with olive oil. Cover with a saucer. Microwave for about 2 minutes, until the garlic softens. You can also bake in the oven, but it will take longer.

 

When the garlic has cooled slightly, squeeze out the cloves and chop them finely. Cook the pasta according to the package directions (simmer for 7-10 minutes). When the water begins to foam, pour out a cup and set aside.



Meanwhile, in a separate bowl, combine the crushed garlic, ricotta, salt, and pepper. Add a cup of the reserved pasta water and stir to create a thick, creamy sauce.



Cut the cherry tomatoes in half. Rinse the cooked pasta, drain, and add the tomatoes, spinach, and sauce to the still-hot pasta pot.



Stir, then sprinkle with grated Parmesan cheese and stir again.



Enjoy!