Spinach Pesto and Ricotta

Spinach Pesto and Ricotta150 Author: Canadian Living Credits: Spinach Pesto and Ricotta150

If basil is out of season, look no further than the produce section for spinach, a tasty and cheaper alternative. Fresh is best, but you can use frozen (see Tip below). Add a sprinkle of Parmesan at the table if you like.

  • Portion size 4 servings

Ingredients

  • 5 cups fusilli pasta
  • 2 tablespoons butter
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 pkg fresh spinach trimmed
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup ricotta cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons lemon juice
  • 2 tablespoons pine nuts toasted

Method

In large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Reserving 1/2 cup (125 mL) of the cooking water, drain pasta and return to pot.

Meanwhile, in large skillet or Dutch oven, melt 1 tbsp (15 mL) of the butter over medium heat; cook onion and garlic, stirring occasionally, for 5 minutes or until softened. Stir in spinach and basil; cover and cook for 2 minutes. Uncover and cook, stirring, for 2 minutes longer. Transfer to food processor. Add remaining butter, salt and pepper; pur?until smooth. Add reserved pasta water, blend well.

Add spinach mixture to pasta along with 3/4 cup (175 mL) of the ricotta cheese, Parmesan cheese and lemon juice; toss to combine. Serve each with dollop of remaining ricotta; sprinkle with pine nuts.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1204 mg
  • Protein 27 g
  • Calories 637.0
  • Total fat 21 g
  • Cholesterol 53 mg
  • Saturated fat 11 g
  • Total carbohydrate 86 g

%RDI

  • Iron 34.0
  • Fibre 0.0
  • Folate 57.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 34.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 67.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spinach Pesto and Ricotta