Pacific Northwest Prawn, Ricotta and Spinach Pasta

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

Directions

1. In a large bowl, combine first five ingredients; set aside.
2. In a large pot of boiling salted water, cook pasta for 10 minutes or until tender but firm.
3. Stir in prepared olive oil mixture. Cover to keep warm.
4. In 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.
5. Add tomatoes, cooked pasta and spinach and toss over the heat just until the spinach is wilted.
6. Sprinkle with ricotta and parmesan and fold in gently.
7. Serve immediately.