Conchiglie with spinach (Conchiglie con gli spinaci) from Vegetables from an Italian Garden: Season-by-Season Recipes by Charles Nardozzi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on October 17, 2011

    Pg. 54 This comes together in about 30 minutes so it is perfect for a weeknight vegetarian dinner. I wasn't sure if they meant 4.5 cups of cooked spinach or raw but I'm pretty sure they meant cooked which would equate to over 1 lb of spinach. I added a bit of parm and also seasoned the spinach, and sprinkled a little fleur de sel over the finished product. Delicious and not too fatty because the ricotta is quite light.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.