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Penne with Spinach and Ricotta Print Email


6 ounces fresh baby spinach
1/2 medium yellow onion
2 tablespoons butter
1 pound penne
3/4 cup whole milk ricotta
1/3 cup heavy cream
1/8 teaspoon freshly grated whole nutmeg
Freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.

Put about one inch of water in a pot large enough to cook the spinach. Place it over high heat. When the water boils, add a teaspoon salt and the spinach. Cook until the spinach is quite tender, 5 to 6 minutes.

Drain in a colander and squeeze out as much water as possible by pressing on the spinach with a spoon. Transfer the spinach to a cutting board and finely chop it.

While the spinach is cooking, peel the onion and finely chop it. Put the butter in a 12-inch skillet, add the onion, and place over medium-high heat. Sauté the onion until it turns a rich golden color, about 5 minutes.

When the water for the pasta is boiling, add about 2 tablespoons salt, add the penne, and stir well. Cook until al dente.

When the onion is ready, add the spinach and sauté, stirring often, for about 5 minutes. Add the ricotta, cream, and nutmeg, and cook until the ricotta has heated through and the cream is reduced, 2 to 3 minutes. Taste and adjust for salt and season with pepper, then remove from the heat.

When the pasta is done, drain well, toss with the sauce and the Parmigiano-Reggiano, and serve at once.
From Giuliano Hazan's Thirty Minute Pasta by Giuliano Hazan, Stewart, Tabori & Chang, 2009
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