Saturday, June 26, 2010

Ricotta Spinach Pasta with Summer Veggies

This is a fast, basic, summer pasta dish. I adapted the recipe from Martha Stewart's Great Food Fast.

1 lb spinach penne pasta
1/3 cup pignoli nuts
1 cup ricotta cheese
fresh sea salt and grated black pepper (to taste)
4 heads organic spinach (washed, dried and ripped into pieces)
1 pint organic rainbow heirloom cherry tomatoes, cut in half
parmesan cheese

1. Boil a large pot of water and cook the pasta until al dente. Drain, but reserve 2 T pasta water on the side. Then rinse the pasta in hot water and return back to the pot.
2. In a small saucepan, toast the pignoli nuts over medium heat for about 1-2 minutes. Shake the pan frequently to prevent the nuts from burning. Once toasted, remove from the hot pan and set aside.
3. Mix the ricotta cheese, salt and pepper in with the pasta over low heat.
4. Mix in the spinach and pasta water and cover with a lid. Continue to heat for another minute or two over low heat. Stir and continue to heat until the spinach is partly wilted.
 5. Stir in pignoli nuts and tomatoes.
 6. Serve immediately with parmesan cheese.

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