Penne with Ricotta and Pine Nuts
In this one-pot dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.
- Total Time:
- Servings: 6
Source: Everyday Food, March 2004
- 1/3 cup pine nuts
- Coarse salt and freshly ground pepper
- 1 pound 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
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.