Tomato, Basil & Spinach Penne with Ricotta

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1/2 lb brown rice penne, cooked

2 tomatoes, sliced

1/3 cup fresh basil leaves

1 cup fresh, loose spinach

1/4 cup ricotta

1/2 cup Romano cheese, grated

3 gloves garlic, minced

1 cayenne pepper, minced

1 tbsp white wine

2 tbsp olive oil

Salt & pepper to taste

  • In a frying pan over medium heat, cook cayenne pepper in the olive oil
  • Add white wine, then add tomatoes, basil, salt and pepper and reduce to low/medium heat
  • Continue cooking on low heat for 20 minutes, stirring occasionally
  • Add garlic and cook for an additional minute
  • Remove from heat and pour sauce over pasta
  • Add ricotta, Romano and spinach and stir well
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About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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