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Ricotta and Spinach Pasta


  • 2 tbsp of fresh basil, chopped
  • 1 1/2 cup of ricotta cheese
  • 5 cups of baby spinach
  • 4 tbsp of olive oil
  • 1 box of penne pasta
  • 1 garlic glove, minced
  • 4 tomatoes, chopped


  1. Preheat oven to 375 degrees F.
  2. Sautee the garlic and tomatoes in the oil for 5-8 minutes.
  3. Add the spinach and the basil.
  4. Simmer until the spinach wilts. Add the ricotta and mix well.
  5. Boil the pasta for 5 minutes. Do not cook it completely.
  6. Mix the pasta with the sauce in a baking dish and place it in the 375-degree oven for 10-15 minutes.

Serves: 4 persons




Creamy Mushroom Pasta


  • 4 chicken breasts, boneless and skinless, diced
  • 3 cups of mushrooms, chopped
  • 2 onions, chopped
  • 2 cloves of garlic, chopped
  • 3 tbsp of olive oil
  • 1/2 cup of heavy cream
  • 2/3 cup of chicken stock
  • 1 cup of parmesan cheese
  • 1 box of Penne pasta, boiled
  • salt and pepper


  1. Sautee the garlic and onion in the oil for 4 minutes.
  2. Add the chicken and mushrooms and simmer for 3 minutes.
  3. Add the cream and chicken stock.
  4. Simmer until the sauce begins to thicken.
  5. Boil and strain the pasta.
  6. Add the pasta to the creamy chicken sauce.
  7. Add the Parmesan and salt and pepper to taste.
  8. Serve immediately .

Serves: 4-5 persons

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