PENNE WITH RICOTTA AND PINE NUTS

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Penne with Ricotta and Pine Nuts image

A light summer supper. Serve with a green salad and some crusty Italian bread, dipped in oil and vinegar. A nice sorbet or gelato would be great for dessert. Or maybe a chilled glass of limoncello. Source: Unknown

Provided by Lynnda Cloutier

Categories     Pasta

Number Of Ingredients 8

1/2 c pine nuts
1 lb penne
coarse salt to taste
1 3/4 lb baby spinach
2 Tbsp olive oil
freshly ground pepper to taste
1 1/3 c ricotta cheese
1 c freshly grated parmesan cheese

Steps:

  • 1. Spread pine nuts on a rimmed baking sheet. Bake in a preheated 350 oven for 6 to 8 minutes or til golden. Cook penne in large pot of boiling salted water using package directions.
  • 2. Add spinach during the last 2 minutes of cooking. Drain. Return pasta and spinach to pot. Stir in olive oil and generous amounts of salt and pepper. Serve topped with the pine nuts, ricotta cheese and Parmesan cheese. Serves 6

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