Pasta and Spinach With Ricotta and Herbs |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is courtesy of Chef #452940 's Stuffed Shells With Ricotta and Spinach (By Gertc96 & 2bleu) combined with my own inability to read instructions before proceeding to cook dinner. Fortunately, the result was tasty, so here it is - with their blessing! 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:
1. Cook pasta in salted water according to package instructions.
2. In a large bowl mix remaining ingredients and set aside.
3. Drain the pasta, reserving 1/4 cup of the cooking water.
4. Thoroughly toss pasta with the cheese mixture and reserved cooking liquid. Serve immediately.
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