The Dahlhouse Recipes

Pasta With Herbed Ricotta, Tomatoes and Spinach

Ingredients:

4 cups of fresh spinach, well rinsed and tough sems removed
2 cups fresh ricotta cheese
4 scallions, trimmed and minced
1/2 cup packed basil leaves, minced
2 tomatoes, chopped
2 tablespoons flat parsley, chopped
1/4 cup olive oil
Salt and freshly ground black pepper to taste
1 lb pene
1/2 cup pine nuts, toasted

Directions:

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.

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.

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.

Yield: 6 servings

from The New York Times, 4/5/98

Posted by dahl at September 8, 2003 09:46 PM