Spinach, Chive, Ricotta Pasta - Bethenny Frankel
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 453.59 g spinach linguine
- 14.79 ml olive oil
- 1419.54 ml Baby Spinach, washed (3 big handfuls)
- 2 garlic cloves, minced
- salt and pepper
- 236.59 ml ricotta cheese
- 118.29 ml parmesan cheese, freshly grated (plus more for garnish)
- 14.79 ml olive oil
- 29.58 ml chives, chopped
- 29.58 ml pine nuts, toasted
directions
- Bring pot of salted water to boil and cook pasta according to directions. Meanwhile, heat oil in large nonstick pan over medium high heat and add spinach, then garlic. Saute until wilted and add salt and pepper. Turn off heat.
- When pasta is cooked, add to spinach with a 1/4 cup of pasta water. Add remaining ingredients (except chives and pine nuts) and toss well.
- Season with salt and pepper to taste. Top with fresh chives, pinenuts and more grated parmesan.
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RECIPE SUBMITTED BY
Nif_H
Canada
I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!