Recipe courtesy of Michele Urvater
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Yield:
2 servings
Level:
Easy

Ingredients

Directions

Thin ricotta cheese with broth. Saute spinach in butter. Add scallions; season to taste with salt, pepper and nutmeg. Stir in parsley, ricotta and broth; bring just to a simmer. Toss cooked pasta with spinach mixture. Serve with lots of grated Parmesan and freshly ground black pepper.

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Whole Roasted Stuffed Cauliflower

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