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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From Food & Wine (March 2007) Ingredients:
12 oz pasta |
2 t olive oil |
4 scallions (thinly sliced) |
1 t fresh sage (chopped) |
10 oz baby spinach |
2 t butter |
1 c ricotta cheese |
1/4 c parmigiano-reggino cheese |
salt/pepper to taste |
Directions:
1. boil water
2. cook pasta (very al dente)
3. drain pasta (reserve 1 cup of pasta water)
4. meanwhile in large skillet: heat olive oil, add scallions and cook over high heat until browned (2-3 minutes). Add spinach in large handfuls and cook until wilted.
5. add pasta, butter and ricotta to skillet and toss
6. add 3/4 cup of the reserved liquid, cheese, salt and pepper.
7. Cook over low heat until sauce is creamy. Add more of the reserved liquid if needed.
8. Transfer to bowls and serve.
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