Friday, April 28, 2006

Spinach, Lemon, & Ricotta Pasta

Here's a terrific pasta recipe with a twist (of lemon that is). It's quick, delicious and nutritious!

Spinach, Lemon, & Ricotta Pasta


16 ounces rigatoni, farfalle, or other favorite pasta shape
2 T. olive oil
¼ c. finely grated Parmesan cheese
1/3 c. chopped (chiffonade*) basil leaves or 1 T. dried basil
Salt & Pepper to taste
1 6 ounce bag or 6 cups of fresh baby spinach
8 ounces (1 cup) ricotta cheese


Cook pasta in large pot of boiling, salted water according to package directions. Drain and return to pot.

Combine oil, lemon juice, Parmesan cheese, basil, salt & pepper in a bowl. Add to pasta along with spinach. Toss well to coat.

Divide pasta into 4 bowls or plates and top each with a dollop of ricotta cheese.

Some great add-ins would be chicken breast sautéed in garlic and olive oil, kalamata or black olives, and/or cherry tomatoes.

*An easy way to slice basil is to stack the leaves and roll it up. Then slice across the roll forming thin ribbons. This technique is called chiffonade.
Karen & Rick

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