|Penne con Ricotta e Spinaci|
This Italian dish (penne with ricotta and spinach) is particularly delicious if the specific
items listed below are used. If you don't have them on hand, use any penne that you
have as well as any ricotta and parmesan cheese.
1 lb. Rustichella D' Abruzzo penne pasta
3 T. extra-virgin olive oil
2 cloves garlic, finely chopped
2 lb. baby spinach, washed
16 oz. Bel Fiore whole-milk ricotta cheese
1 t. chili pepper flakes (or to taste)
handful of fresh basil leaves, chopped
3 T. Parmigiano Reggiano, grated
salt and pepper, to taste
In a preheated sauté pan, sauté the garlic in the olive oil. Add the chili pepper flakes.
Sauté for 1-2 minutes. Add the spinach, in batches, just until the leaves are wilted.
Turn off the heat. Meanwhile, cook the pasta according to the directions on the
package. A few minutes before the pasta is done, turn the sauté pan back on low, and
add in the ricotta cheese. Add the basil and taste for salt and pepper. Drain the pasta
and place in a large pasta-serving bowl. Add the cheese/spinach mixture and the
Parmigiano Reggiano (parmesan) and toss with the pasta. You may need to drizzle a
little olive oil to make it easier to mix. Serve immediately.