PASTA WITH HERBED RICOTTA, TOMATOES AND SPINACH

Pasta With Herbed Ricotta, Tomatoes and Spinach image

Provided by Molly O'Neill

Categories dinner, easy, quick, weekday, pastas, main course, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

4 cups of fresh spinach, well rinsed and tough stems removed
2 cups fresh ricotta cheese
4 scallions, trimmed and minced
1/3 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

Steps:

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.

Nutrition Facts : @context http, Calories 597, UnsaturatedFat 17 grams, Carbohydrate 64 grams, Fat 29 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 588 milligrams, Sugar 4 grams