HOW TO PREPARE: Quadrati con Spinaci e Ricotta & Sugo di Pomodoro
1. In a large pot, bring water to a boil and add sea salt so that the water tastes like the sea.
2. Add the pasta and cook until they start to float. Drain
3. Add sauce to medium sized pot. Heat up on low-medium heat. When the pasta is
ready, spoon the sauce over the top of the pasta.
Pasta Contains: Eggs, Semolina flour, Spinach, Ricotta, Grana Padano
Store in the refrigerator for up to 2 days. Can be frozen for 2-3
months, making sure to keep them spread out in a single layer (can be
done in a sandwich bag)
Sauce Contains: San Marzano tomatoes, Extra virgin olive oil, basil,
sea salt, baking soda.
Store in the refrigerator for up to 4 days. Sauce can be frozen up to 2