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)
Tags: basil, parsley, spinach