Pasta With Herbed Ricotta, Tomatoes and Spinach
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 4cups of fresh spinach, well rinsed and tough stems removed
- 2cups fresh ricotta cheese
- 4scallions, trimmed and minced
- ⅓cup packed basil leaves, minced
- 2tomatoes, chopped
- 2tablespoons flat parsley, chopped
- ¼cup olive oil
- Salt and freshly ground black pepper to taste
- 1pound penne
- ½cup pine nuts, toasted
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
577 calories; 26 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 68 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 19 grams protein; 586 milligrams sodium
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 byPreparation
- 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.
- 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.
- 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
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Cooking Notes
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.
Jeanne
I don't mind warm pasta but my husband does. He wants it either a hot pasta dishes or a cold pasta dish. This is ok bUT not a do-over in my house.
Kevin Osinski
Very nice, easy to prepare, and fresh. I chopped raw spinach fairly fine and combined it with the herbs and ricotta without blanching it. Next time I might reduce or omit the green onions. I seasoned the sauce with 1/2 tsp salt and lots of black pepper. A pinch of nutmeg might be good too. A little Parmesan and crushed red pepper are not bad to add at table.
Karen M
The herbs give this unexpected flavor notes. I loved the combination - and the ease of assembly. This is a keeper!
Starchgirl
2/2/15 Made exactly per recipe, resisting a significant urge to add onion, garlic and parmesan. The simplicity is what makes it good. Quite good. Next time I would cook the spinach less, or maybe let the hot pasta wilt it. During tomato season, this pasta would shine.
Carla
Feta also works well in this recipe (instead of ricotta).
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