Last night’s dinner…

Penne with Ricotta and Pine Nuts

In this one-pot dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.


⅓ cup pine nuts
Coarse salt and freshly ground pepper
1 lb. penne pasta
1 ½ lbs. baby spinach, well washed
2 tablespoons olive oil
1 cup part-skim ricotta cheese
¼ cup freshly grated Parmesan cheese
Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.

Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer’s directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.

Serve immediately, topped with ricotta, pine nuts, and Parmesan.


I think I will cut the spinach amount in 1/2 next time!

– Prep: 5 Minutes
– Total Time: 20 Minutes

Source: Martha Stewart (6 servings)


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