Penne with Ricotta and Pine Nuts

By Jackie618

Recipe from Martha Stewart

In this one-pot dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.

Ingredients

• 1/3 cup pine nuts
• Coarse salt and freshly ground pepper
• 1 pound penne pasta
• 1 1/2 pounds baby spinach well washed
• 2 tablespoons olive oil
• 1 cup part-skim ricotta cheese
• 1/4 cup freshly grated Parmesan cheese

Preparation

Step 1

1. Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
2. Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer’s directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
3. Serve immediately, topped with ricotta, pine nuts, and Parmesan.