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
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Nutritional Information
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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. -
6 servings
Preparation
- 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.
- 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.
- 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
Dining and Cooking