Penne with Ricotta and Spinach

30 Nov

Source: Cook What You Love by Bob and Melinda Blanchard

1 pound penne pasta
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 ounces baby spinach leaves, or chopped regular spinach leaves
1 cup ricotta cheese
1/4 cup fresh basil leaves, cut into strips (see note)
1/4 cup chopped fresh parsley
1 1/2 cups freshly grated Parmesan cheese

Bring a large pot of lightly salted water to boil over high heat.  Add the penne and cook until tender but still firm. Drain well and return to the pot.  

With the heat on very low, add the olive oil, salt, pepper, spinach, ricotta, basil, parsley, and 1 cup of the Parmesan to the penne and mix well.  Heat gently, stirring occasionally.  As soon as the spinach is wilted, about 2 minutes, remove the pot from the heat.  Serve immediately topped with the remaining Parmesan.

**To cut the basil into strips quickly, stack the leaves in a pile, then roll them into a long cylinder and slice thin.

recipe submitted by Amy Dawson (from Cook what you Love)

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One Response to “Penne with Ricotta and Spinach”

  1. 4dawsons November 30, 2008 at 8:54 pm #

    My kids LOVE this dish. It is a quick and easy alternative to traditional mac & cheese. If your kids aren’t into big leafy things, make sure to cut the leaves smaller and they’ll just eat them right up with a lot less picking out.

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