Penne with Ricotta and Spinach

This was good. I mean, spinach and ricotta--you can't go wrong with that. It was satisfying and delicious and oh, so pretty to look at. I love meals like this that are so simple and just so good.

Penne with Ricotta and Spinach

(adapted from Giuliano Hazan)

Printable Recipe

Serves 4-6

Ingredients

9 ounces fresh spinach
1/2 medium yellow onion, finely chopped

2 cloves garlic, minced
2 tablespoons butter
1 pound penne
3/4 cup ricotta
1/3 cup whole milk
1/8 teaspoon nutmeg
Salt and freshly ground black pepper, to taste
1/2 cup finely grated Parmesan

Directions

1) Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil. When the water for the pasta is boiling, add salt to taste and the penne; stir well. Cook until al dente.

2) Meanwhile, put about one inch of water in a pot large enough to cook the spinach. Place it over high heat. When the water is boiling, add salt to taste and the spinach. Cook until the spinach is quite tender, about 5 minutes.

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

4) Put the butter in a large skillet and add the onion and garlic over medium-high heat. Sauté until the onion and garlic begin to turn a golden color, about 5 minutes.

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

6) When the pasta is done, drain well, toss with the sauce and the Parmesan, and serve immediately. Enjoy!