Pasta With Herbed Ricotta, Tomatoes and Spinach

By Molly O’Neill

Published April 4, 1998

Total Time
15 minutes
Rating
4(85)
Comments
Read comments

Featured in: FOOD; The Macaroni Chronicles

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 servings

  • 4 cups of fresh spinach, well rinsed and tough stems removed

  • 2 cups fresh ricotta cheese

  • 4 scallions, trimmed and minced

  • ⅓ cup packed basil leaves, minced

  • 2 tomatoes, chopped

  • 2 tablespoons flat parsley, chopped

  • ¼ cup olive oil

  • Salt and freshly ground black pepper to taste

  • 1 pound penne

  • ½ cup pine nuts, toasted

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

68 grams carbs; 41 milligrams cholesterol; 577 calories; 11 grams monosaturated fat; 6 grams polyunsaturated fat; 7 grams saturated fat; 26 grams fat; 4 grams fiber; 586 milligrams sodium; 19 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Cook the penne until tender in well-salted boiling water. Drain, toss with the ricotta mixture, garnish with the pine nuts and serve immediately.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
85 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Leek

I subbed 4 cloves garlic for the scallions and sauteed gently in oil, then tossed in halved cherry tomatoes to get them warm but not really cooked. Blanched the spinach by throwing it in for the last minute with the cooking pasta. I also used 1/2 the amount of pasta. Tasty and easy for a weeknight meal.

Jen

Pretty good--a quick and tasty weeknight meal. We're on the fence about scallions--I thought maybe they contributed to the herbiness; my husband would prefer to skip and possibly replace with garlic.

Leek

I subbed 4 cloves garlic for the scallions and sauteed gently in oil, then tossed in halved cherry tomatoes to get them warm but not really cooked. Blanched the spinach by throwing it in for the last minute with the cooking pasta. I also used 1/2 the amount of pasta. Tasty and easy for a weeknight meal.

Mary J O'Connell

My problem--the water for pasta takes 15 minutes to come to a boil on my stovetop.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.