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Farfalle with Baby Spinach, walnuts, and Ricotta
- 1/4 cup extra-virgin oilive 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
Directions:View on Bon Appetit
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