1/4 Photos of Pacific Northwest Prawn, Ricotta and Spinach Pasta
Beautiful BC's Note:
Mmmm - this is yummy and a wonderful one dish meal for company or any old time. Serve with a crunch baguette and Crisp Pinot Grigio. US Barefoot is a very nice one with a very decent price. This recipe is from Taste magazine which is put out by various Liquor Distributors. April 2008 **I tried using a peppered goats cheese instead of the ricotta and much preferred it that way.
My Private Note
Units: US | Metric
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 3 tablespoons fresh basil, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 3 cups penne pasta
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, minced
- 12 ounces large shrimp, peeled and deveined
- 4 roma tomatoes, chopped
- 2 cups packed baby spinach leaves
- 3/4 cup firm ricotta cheese, crumbled
- 2 tablespoons parmesan cheese, shaved
- 1In a large bowl, combine first five ingredients; set aside.
- 2In a large pot of boiling salted water, cook pasta for 10 minutes or until tender but firm.
- 3Stir in prepared olive oil mixture. Cover to keep warm.
- 4In a large skillet, heat 1 Tbsp oil over medium-high heat. Add garlic and cook for 1 minute. Add prawns and cook for 5 minutes, stirring occasionally.
- 5Add tomatoes, cooked pasta and spinach and toss over the heat just until the spinach is wilted.
- 6Sprinkle with ricotta and parmesan and fold in gently.
- 7Serve immediately.
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Nutritional Facts for Pacific Northwest Prawn, Ricotta and Spinach Pasta
Serving Size: 1 (317 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 575.1
- Calories from Fat 181
- Total Fat 20.2 g
- Saturated Fat 6.2 g
- Cholesterol 161.3 mg
- Sodium 517.7 mg
- Total Carbohydrate 68.6 g
- Dietary Fiber 9.9 g
- Sugars 1.8 g
- Protein 31.3 g