Food & Cooking Recipes Ingredients Pasta and Grains One-Pot Penne with Spinach, Ricotta, and Pine Nuts 3.0 (49) 18 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 April 13, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 20 mins Servings: 6 In this easy six-ingredient dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves. Ingredients ⅓ cup pine nuts Coarse salt and freshly ground pepper 1 pound spinach or plain penne pasta 1 ½ pounds baby spinach, well washed 2 tablespoons olive oil 1 cup part-skim ricotta cheese ¼ cup freshly grated Parmesan cheese Directions 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. Con Poulos Rate it Print