Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Spinach-Basil Sauce 2.7 (19) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 8 This is a tasty twist on classic pasta with pesto sauce. Ingredients 2 tablespoons olive oil ⅓ cup shallots, minced 1 pound spinach, stemmed and washed 1 bunch basil, stemmed (4 to 5 cups lightly packed) ½ cup finely grated Parmesan ½ cup ricotta cheese Coarse salt and ground pepper ⅛ teaspoon ground nutmeg 1 ½ pounds fettuccine Directions In small saucepan, heat olive oil over medium-low heat. Cook shallots, stirring occasionally, until soft, about 5 minutes. 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. Add shallots, ricotta, Parmesan, and nutmeg; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Process until smooth. 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. Cook's Notes To freeze the sauce, cool completely before transferring to storage containers. Freeze up to 3 months. To cook: Defrost sauce overnight in refrigerator (or use the microwave); reheat over medium-low heat. Cook pasta. Rate it Print