Spinach Ricotta Bows

From Frozen Assets: Cook for a day, Eat for a Month

• Ready In: 20 mins
• Serves: 6

Ingredients

• 10  ounces frozen spinach
• 2  tablespoons olive oil
• 1  medium onion, chopped
• 4  garlic cloves, minced
• 1⁄2 cup water
• 1 1⁄2 cups cottage cheese or 1 1⁄2 cups ricotta cheese
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  dash nutmeg
• 1  lb bow tie pasta
• 1⁄4 cup parmesan cheese

Directions

1. Thaw and drain spinach. Pat spinach dry with paper towels to remove as much liquid as possible.
2. In large skillet, heat olive oil. Add the following: chopped onion and minced garlic. Cook until onion is softened. Add water.Bring to a boil. Remove from heat. Stir in spinach and the following: cottage cheese (or ricotta cheese), salt, pepper, and nutmeg.
3. Place in labeled freezer bag; freeze.
4. Thaw. Cook pasta according to package directions. Reheat sauce over low heat until heated through and recombined, stirring gently and requently. Spoon sauce over pasta and toss gently with parmesan.