Spinach, Chive, Ricotta Pasta - Bethenny Frankel |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Bethenny Frankel is from The Real Housewives of New York City. She is also a natural food chef and cooks for many celebrities. I had to play around with this recipe a little bit because the measurements and directions weren't clear. Enjoy! Ingredients:
1 lb spinach linguine |
1 tablespoon olive oil |
6 cups baby spinach, washed (3 big handfuls) |
2 garlic cloves, minced |
salt and pepper |
1 cup ricotta cheese |
1/2 cup parmesan cheese, freshly grated (plus more for garnish) |
1 tablespoon olive oil |
2 tablespoons chives, chopped |
2 tablespoons pine nuts, toasted |
Directions:
1. Bring pot of salted water to boil and cook pasta according to directions. Meanwhile, heat oil in large nonstick pan over medium high heat and add spinach, then garlic. Saute until wilted and add salt and pepper. Turn off heat.
2. When pasta is cooked, add to spinach with a 1/4 cup of pasta water. Add remaining ingredients (except chives and pine nuts) and toss well.
3. Season with salt and pepper to taste. Top with fresh chives, pinenuts and more grated parmesan.
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