Pasta and Spinach With Ricotta and Herbs
photo by 2Bleu
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 3⁄4 lb pasta (I used penne)
- 1 (10 ounce) box frozen spinach, thawed and drained
- 4 scallions, chopped
- 1⁄4 cup fresh parsley, chopped
- 1⁄2 cup butter, softened
- 1 tablespoon dried tarragon
- 1 lemon, juice and zest of
- 3⁄4 cup ricotta cheese
- 1⁄4 cup heavy cream (or mascarpone cheese)
- salt, to taste
- black pepper, to taste
directions
- Cook pasta in salted water according to package instructions.
- In a large bowl mix remaining ingredients and set aside.
- Drain the pasta, reserving 1/4 cup of the cooking water.
- Thoroughly toss pasta with the cheese mixture and reserved cooking liquid. Serve immediately.
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Reviews
-
This was really good. When I first looked at the recipe I thought 1/2 cup butter was a lot, but it was the perfect amount. I also liked the addition of the pasta water. It gave this dish such a wonderful flavor. I do have to say though that I didn't serve mine immediatly. I let it sit for about 10 min. and let the ingredients marry with the pasta water and thicken up a bit. All my water was sitting at the bottom when I first added it but did thicken up nicely. I used spaghetti since that's what we had on hand. Next time, I'll also use about half the parsley. I found it a bit over powering. Will prepare again though. Made for photo tag.
RECIPE SUBMITTED BY
I live on the coast of Florida, near St. Pete. Great seafood abounds here! Cooking good, family friendly meals is my passion, and my kids are as into it as I am. (My 3 year old cracks a mean egg!)
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