Tuesday, November 9, 2010

Spinach Penne with Ricotta

This is mostly for you, Anna.

For mom and dad: admire the "Food" setting on my new camera.

Prep time: 0 minutes
Cook time: 11 minutes
Deliciousness to time ratio: ridiculously high

Official Ingredients

  • 1/3 cup pine nuts
  • 1 lb (450 g) spinach penne
  • 1-1/2 lb (700 g) baby spinach, washed
  • 2 tbsp olive oil 
  • Kosher salt + freshly ground pepper to taste
  • 1 cup ricotta cheese (preferably light)
  • 1/4 cup grated parmesan cheese


Liz Ingredients (modified for 1)
  • A few handfuls of pine nuts (enough to garnish generously + snack later
  • A little less than one serving of penne (I used whole wheat)
  • 3-5 handfuls of baby spinach (pre washed in a tub, hello)
  • About 1/2 a cup of ricotta cheese (light cheese is not worth it, this is a substitute for a cream sauce so just figure it's healthier than a cup of whipping cream and butter)
  • Grated parmesan cheese to garnish (put down the parmesan powder, and get a decent block of parmesan. It lasts forever and it's a healthy snack)


Directions
  1. Put some water on to boil for the penne
  2. Pre heat the oven to 350 degrees
  3. Do some dishes or surf the internet or something
  4. When the water is boiling, add pasta
  5. Put the pine nuts on a baking sheet (I used a 9" round cake pan, extra high rims minimize chances of spilling) and put the baking sheet in the oven
  6. Stir pasta occasionally
  7. Toss pine nuts occasionally
  8. After about 8 minutes, remove the pine nuts from the oven. (If they look burnt or smell bad, take them out earlier next time.) 
  9. When pasta is almost done, start adding handfuls of spinach to wilt (If you use white pasta, it might cook faster than the pine nuts)
  10. Stir it around until nice and wilty, then drain
  11. Put the pasta and spinach back in the pot and add ricotta
  12. And oil, if you're listening to the original instructions
  13. Season with salt and pepper (a lot)
  14. Transfer to plate, garnish with pine nuts and parmesan
  15. Serve and enjoy immediately
  16. If you eat slowly while blogging, it will cool and be less delicious.
Yum.



1 comment:

  1. I forgot about us wilting spinach in with pasta - will put it on my grocery list for next week!

    ReplyDelete