In this one-pot dish the spinach cooks alongside the pasta. Spoon ricotta and pine nuts onto each serving, and let your guests mix them into the pasta themselves.
Recipe information
Yield
Serves 6
Ingredients
1/3 cup pine nuts
1 pound spinach penne
1 1/2 pounds baby spinach, well washed
2 tablespoons olive oil
Coarse salt and fresh ground pepper
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
Preparation
Step 1
Preheat the oven to 350°F. Spread the pine nuts on a rimmed baking sheet; toast in the oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
Step 2
Meanwhile, in a large pot of boiling salted water, cook the spinach penne until al dente according to package directions, adding the fresh spinach during the last 2 minutes of cooking. Drain; return the pasta and spinach to the pot.
Step 3
Add the olive oil; season generously with salt and pepper. Toss well.
Step 4
Serve immediately, topped with the ricotta, pine nuts, and Parmesan.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
