Pasta With Herbed Ricotta, Tomatoes and Spinach
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups of fresh spinach, well rinsed and tough stems removed
- 2cups fresh ricotta cheese
- 4scallions, trimmed and minced
- ⅓cup packed basil leaves, minced
- 2tomatoes, chopped
- 2tablespoons flat parsley, chopped
- ¼cup olive oil
- Salt and freshly ground black pepper to taste
- 1pound penne
- ½cup pine nuts, toasted
Nutritional analysis per serving (6 servings)
577 calories; 26 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 68 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 19 grams protein; 586 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blanch the rinsed spinach leaves in a large pot of well-salted boiling water until limp, about 1 minute. Drain the spinach and cool completely under cold running water. Pat dry and chop.
- Step 2
Put the ricotta cheese in a large bowl and beat with a fork until smooth. Stir in the spinach, scallions, basil, tomatoes, parsley and olive oil. Add salt and pepper to taste.
- Step 3
Cook the penne until tender in well-salted boiling water. Drain, toss with the ricotta mixture, garnish with the pine nuts and serve immediately.
Private Notes
Comments
I subbed 4 cloves garlic for the scallions and sauteed gently in oil, then tossed in halved cherry tomatoes to get them warm but not really cooked. Blanched the spinach by throwing it in for the last minute with the cooking pasta. I also used 1/2 the amount of pasta. Tasty and easy for a weeknight meal.
Pretty good--a quick and tasty weeknight meal. We're on the fence about scallions--I thought maybe they contributed to the herbiness; my husband would prefer to skip and possibly replace with garlic.
I subbed 4 cloves garlic for the scallions and sauteed gently in oil, then tossed in halved cherry tomatoes to get them warm but not really cooked. Blanched the spinach by throwing it in for the last minute with the cooking pasta. I also used 1/2 the amount of pasta. Tasty and easy for a weeknight meal.
My problem--the water for pasta takes 15 minutes to come to a boil on my stovetop.
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