Description
A delicious and creamy pasta dish made with fresh tomatoes, ricotta, basil, and spinach.
Ingredients
Scale
- 12 ounces pasta
- 12 ounces vine tomatoes (3 medium-sized)
- ½ cup ricotta
- ½ cup parmesan
- 2 tablespoons olive oil
- ⅔ cup basil (fresh leaves)
- 3 tablespoons pine nuts (sub cashews, macadamia, walnuts, or almonds)
- ¾ teaspoon salt (+ black pepper to taste)
- 4 cups spinach
- 2 cloves garlic
- ½ teaspoon red pepper flakes (more or less to taste)
- ½ cup sun-dried tomatoes (in oil, drained)
- 1 grating of lemon zest
Instructions
- To a food processor, add 12 ounces vine tomatoes, ½ cup ricotta, ½ cup parmesan, 2 tablespoons olive oil, ⅔ cup basil, 3 tablespoons pine nuts, ¾ teaspoon salt, and 2 twists black pepper for a couple of minutes or until creamy, scraping down the sides if necessary. Taste and adjust for salt.
- Cook 12 ounces pasta al dente in a large pot of salted boiling water.
- In a skillet, heat a drizzle of olive oil, and add 2 cloves garlic, ½ teaspoon red pepper flakes, and 4 cups spinach for 5 minutes to allow the spinach to wilt then discard garlic.
- Drain the pasta and add it to the pan with the spinach. Turn the heat off, pour in the sauce, then add ½ cup sun-dried tomatoes (chopped) and mix well until the sauce covers the pasta.
- Serve immediately with an optional 1 grating of lemon zest for freshness.
Notes
- This recipe offers a wonderful combination of flavors and can be adjusted based on personal preference for spice.
- Feel free to substitute the pine nuts with other nuts per your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg