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Friday, November 12, 2010

Penne with Ricotta and Pine Nuts

Penne with Ricotta and Pine Nuts
  • 1/3 cup pine nuts
  • 1 pound whole wheat penne pasta (health food store)
  • 1 1/2 pound baby spinach, washed
  • 2 Tb olive oil
  • Course salt and fresh ground pepper
  • 1 cup ricotta cheese
  • 1/4 cup grated parmesan cheese
  1. Preheat the oven to 350*.  Spread the pine nuts on a rimmed baking sheet; toast in the oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
  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.
  3. Add the olive oil; season generously with salt and pepper.  Toss well.
  4. Serve immediately, topped with the ricotta, pine nuts, and parmesan. 

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