Ricotta & Spinach Pasta with Tasted Pine Nuts
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 package (10 oz) Spinach, fresh 4 serving Garlic - minced (1 tsp) (by ELLERCADE) 1 oz Parmesan Cheese, grated 10 oz Barilla Pasta, Penne 4 tbsp Pine Nuts 1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) .50 tsp Pepper, black 1 tsp Salt 1 tbsp Extra Virgin Olive Oil 1 cup Ricotta Cheese, whole milk
Fill large pot about half way with hot water (from the tap); cover with a lid and bring to a boil over high heat.
Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into 1/4-inch pieces) and transfer to a small bowl. Add minced garlic.
Preheat a saute pan over medium heat.
When the water in the sauce pan comes to a boil, uncover the pan and season the water with salt, then add the pasta and stir for a few seconds. Cook the pasta, uncovered, for 11 to 12 minutes (according to package directions). Once cooked, drain the past into a colander, reserving 1 cup of the cooking water.
Add the pine nuts to the pan; cook, stirring constantly, until they are golden brown, 3 to 5 minutes. Transfer to a small bowl.
Once the pine nuts have been transferred, add EVOO to the pan and swirl the pan to coat the bottom. Add the onion and garlic; cook, stirring frequently, until the onion is softened, 3 to 5 minutes. Add the spinach to the pan and seasoning mixture with salt and pepper; cook, tossing frequently, until the spinach is wilted, 1 to 2 minutes. Add the ricotta to the pan and stir until it is thoroughly mixed with the spinach. Add the pasta, about 1/2 the parmesan, and reserved cooking water to the pan; cook, stirring constantly, until the pasta is well combined, 1 to 2 minutes. Serve, sprinkling the remaining parmesan and pine nuts on top.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LIAMSGMA1.
Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into 1/4-inch pieces) and transfer to a small bowl. Add minced garlic.
Preheat a saute pan over medium heat.
When the water in the sauce pan comes to a boil, uncover the pan and season the water with salt, then add the pasta and stir for a few seconds. Cook the pasta, uncovered, for 11 to 12 minutes (according to package directions). Once cooked, drain the past into a colander, reserving 1 cup of the cooking water.
Add the pine nuts to the pan; cook, stirring constantly, until they are golden brown, 3 to 5 minutes. Transfer to a small bowl.
Once the pine nuts have been transferred, add EVOO to the pan and swirl the pan to coat the bottom. Add the onion and garlic; cook, stirring frequently, until the onion is softened, 3 to 5 minutes. Add the spinach to the pan and seasoning mixture with salt and pepper; cook, tossing frequently, until the spinach is wilted, 1 to 2 minutes. Add the ricotta to the pan and stir until it is thoroughly mixed with the spinach. Add the pasta, about 1/2 the parmesan, and reserved cooking water to the pan; cook, stirring constantly, until the pasta is well combined, 1 to 2 minutes. Serve, sprinkling the remaining parmesan and pine nuts on top.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LIAMSGMA1.
Nutritional Info Amount Per Serving
- Calories: 520.1
- Total Fat: 22.1 g
- Cholesterol: 37.2 mg
- Sodium: 821.8 mg
- Total Carbs: 62.5 g
- Dietary Fiber: 5.5 g
- Protein: 22.9 g
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