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Categories:Viewed: 35 - Published at: 6 years ago
Ingredients
- 4 cups of fresh spinach, well rinsed and tough stems removed
- 2 cups fresh ricotta cheese
- 4 scallions, trimmed and minced
- 13 cup packed basil leaves, minced
- 2 tomatoes, chopped
- 2 tablespoons flat parsley, chopped
- 1/4 cup olive oil
- Salt and freshly ground black pepper to taste
- 1 pound penne
- 1/2 cup pine nuts, toasted
Method
- 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.
- 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.
- Cook the penne until tender in well-salted boiling water.
- Drain, toss with the ricotta mixture, garnish with the pine nuts and serve immediately.
