Pasta With Herbed Ricotta, Tomatoes and Spinach

Ingredients

• 4 cups of fresh spinach, well rinsed and tough stems removed
• 2 cups fresh ricotta cheese
• 4 scallions, trimmed and minced
• ⅓ cup packed basil leaves, minced
• 2 tomatoes, chopped
• 2 tablespoons flat parsley, chopped
• ¼ cup olive oil
• Salt and freshly ground black pepper to taste
• 1 pound penne
• ½ cup pine nuts, toasted

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    594 calories; 28 grams fat; 8 grams saturated fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 63 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 21 grams protein; 41 milligrams cholesterol; 104 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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.

15 minutes