Tuesday, January 17, 2012

Smooth Spinach and Ricotta Pasta

from Bite Me (cookbook)


  • 1 lb fusilli pasta
  • 1 tbsp olive oil
  • 8 cups baby spinach leaves, stemmed and cut into 1⁄2-inch strips
  • 1⁄2 tsp kosher salt
  • 1⁄4 tsp freshly ground black pepper
  • 11⁄2 cups ricotta cheese
  • 1cup half-and-half
  • 1⁄2 cup reserved pasta water
  • 1 cup freshly grated
  • Parmesan cheese
  • 2 tbsp finely sliced fresh basil leaves
1.  Bring a large pot of lightly salted water to a boil over high heat.  Stir in pasta and cook until tender.  Reserve 1/2 cup pasta cooking water; drain pasta well.
2.  In a large skillet, heat olive oil over medium heat.  Add spinach, salt and pepper.  Cook until spinach just begins to wilt, about 1-2 minutes.  Stir in ricotta cheese, half and half and the reserved pasta water.  Simmer on low heat for 5 minutes.  Add cooked pasta and parmesan cheese, stirring until well blended.  Garnish with basil and serve immediately.

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