Best Spinach Chive Ricotta Pasta Bethenny Frankel Recipes

Spinach, Chive, Ricotta Pasta - Bethenny Frankel image

Provided by Nif_H

Categories Spinach

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb spinach linguine
1 tablespoon olive oil
6 cups Baby Spinach, washed (3 big handfuls)
2 garlic cloves, minced
salt and pepper
1 cup ricotta cheese
1/2 cup parmesan cheese, freshly grated (plus more for garnish)
1 tablespoon olive oil
2 tablespoons chives, chopped
2 tablespoons pine nuts, toasted

Steps:

Bring pot of salted water to boil and cook pasta according to directions. Meanwhile, heat oil in large nonstick pan over medium high heat and add spinach, then garlic. Saute until wilted and add salt and pepper. Turn off heat.
When pasta is cooked, add to spinach with a 1/4 cup of pasta water. Add remaining ingredients (except chives and pine nuts) and toss well.
Season with salt and pepper to taste. Top with fresh chives, pinenuts and more grated parmesan.

Nutrition Facts : Calories 457.4, Fat 15.4, SaturatedFat 5.8, Cholesterol 28.2, Sodium 213.3, Carbohydrate 60.3, Fiber 8.9, Sugar 0.5, Protein 19.3

One-Pot Penne with Spinach, Ricotta, and Pine Nuts image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 7

1/3 cup pine nuts
Coarse salt and freshly ground pepper
1 pound spinach or plain penne pasta
1 1/2 pounds baby spinach, well washed
2 tablespoons olive oil
1 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese

Steps:

Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
Serve immediately, topped with ricotta, pine nuts, and Parmesan.

Nutrition Facts : Calories 489 g, Fat 14 g, Fiber 15 g, Protein 21 g