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Under 30 Minutes

Under 30 Minutes

Pasta with Spinach-Basil Sauce

To freeze the sauce, cool completely before transferring to storage containers. Freeze up to three months. To cook: Defrost sauce overnight in refrigerator (or use the microwave); reheat over medium-low heat. Cook pasta.

  • prep: 30 mins
    total time: 30 mins
  • servings: 8

Ingredients

  • 2 tablespoons olive oil
  • 1/3 cup shallots, minced
  • 1 pound spinach, stemmed and washed
  • 1 bunch basil, stemmed (4 to 5 cups lightly packed)
  • 1/2 cup finely grated Parmesan
  • 1/2 cup ricotta cheese
  • Coarse salt and ground pepper
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 pounds fettuccine

Directions

  1. Step 1

    In small saucepan, heat olive oil over medium-low heat. Cook shallots, stirring occasionally, until soft, about 5 minutes.

  2. Step 2

    Meanwhile, submerge spinach and basil in a large pot of simmering salted water; drain immediately. Squeeze out as much liquid as possible; transfer spinach and basil to a food processor.

  3. Step 3

    Add shallots, ricotta, Parmesan, and nutmeg; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Process until smooth.

  4. Step 4

    Cook pasta until al dente, according to package instructions. Drain, reserving 1 cup pasta water. Toss pasta with spinach sauce; thin with pasta water, as needed. Serve with extra grated Parmesan, if desired.

Source
Everyday Food, September 2004

Reviews (5)

  • 21 Jul, 2008

    I made this dish for dinner tonight. The spinach in the sauce is great way to stretch conventail pesto and add nutrients. I served the pasta cold and added Moroccan olives and fresh cherry tomatoes. It was a delicious summer meal.

  • 28 Jun, 2008

    How about some comments about the TASTE? Has anyone actually tried this recipe????

  • 26 Jun, 2008

    I agree. How about making it even healthier by using whole wheat pasta and part-skim ricotta?

  • 24 Jun, 2008

    The calories calculator is a great idea. I hope M.S. reads these postings.

  • 24 Jun, 2008

    Would love to know the calories in these recipes. It would save time trying to calculate on my own, and would be greatly be appreciated!