I love fresh ricotta. And the fresh ricotta we have in the fridge has
been begging for another use. I had various ideas about what to make
with the ricotta, but I settled on a simple pasta recipe. I thought
about making gnocchi or gnudi, but then decided to go with a simpler
recipe. I also thought about making some sort of baked pasta with
ricotta, but it's too warm to bake pasta right now. In the end I picked a recipe on Food & Wine
from Lidia Bastianich because it looked easy and we had everything we
needed, except the spinach and the sage, in the fridge. I was originally
thinking of making up my own pasta recipe using spinach and ricotta
with lemon zest, but I decided to try this recipe instead. The recipe
actually called for pappardelle, but we had penne in the cupboard. So we went with that instead.
This pasta isn't going to win any awards for being new and original, or unbelievably delicious. And if all you have is grocery
store ricotta I would steer clear. But with the wonderful fresh ricotta
we picked up from the farmer's market it was actually quite good! The fresh ricotta gave it a very pleasant creaminess and richness and the Parm-Reg gave it some more robust, salty flavor. I
never would have thought to pair fresh sage with baby spinach, scallions and fresh
ricotta. When I think sage I think Thanksgiving or butternut squash. I
don't think fresh ricotta and spinach. But it worked. The only problem was that the ricotta didn't cling to the pasta very well so some bites were essentially plain pasta, whereas others were full of spinach and ricotta. Oh well.
Recipe after the jump!
Penne with Spinach and Ricotta
Adapted from Food & Wine
INGREDIENTS:
6 oz penne
1 tbsp evoo
2 scallions, green and white parts, thinly sliced
1/2 tbsp sage, finely chopped
5 oz baby spinach
1 tbsp unsalted butter, cut into cubes
2/3 cup fresh ricotta cheese
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
s&p
Cook the pasta in a large pot of boiling salted water, until
nearly al dente (drain the pasta 1 minute short of al dente). Drain the pasta thoroughly, reserving 1/2 cup of the
pasta cooking water.
Meanwhile, in a large deep skillet, heat the evoo. Add the
scallions and sage and cook over moderately-high heat until lightly browned and fragrant, 2 to 3
minutes. Add the spinach and cook, stirring, until
wilted. Add the pasta, butter and ricotta and toss until combined. Add 1/4 cup of the
reserved pasta cooking water and the parm-reg. Season generously
with s&p. Cook over moderately low heat, tossing, until the
sauce is thick and creamy, adding more of the pasta water as needed.
Transfer the pasta to bowls and serve right away, with additional grated parm-reg.
No comments:
Post a Comment