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Categories:
extra-virgin olive oil balsamic vinegar fresh basil salt fresh ground black pepper penne pasta extra-virgin olive oil garlic shrimp roma tomatoes baby spinach firm ricotta cheese Parmesan cheese
Viewed: 63 - Published at: 8 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 3 tablespoons fresh basil, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 3 cups penne pasta
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, minced
- 12 ounces large shrimp, peeled and deveined
- 4 roma tomatoes, chopped
- 2 cups packed baby spinach leaves
- 3/4 cup firm ricotta cheese, crumbled
- 2 tablespoons parmesan cheese, shaved
Method
- In a large bowl, combine first five ingredients; set aside.
- In a large pot of boiling salted water, cook pasta for 10 minutes or until tender but firm.
- Stir in prepared olive oil mixture. Cover to keep warm.
- In a large skillet, heat 1 Tbsp oil over medium-high heat. Add garlic and cook for 1 minute. Add prawns and cook for 5 minutes, stirring occasionally.
- Add tomatoes, cooked pasta and spinach and toss over the heat just until the spinach is wilted.
- Sprinkle with ricotta and parmesan and fold in gently.
- Serve immediately.
