Tested till perfect Spinach Pesto and Ricotta
Spinach Pesto and Ricotta
Photography by Yvonne Duivenvoorden

Spinach Pesto and Ricotta

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.

By The Canadian Living Test Kitchen

Source: ? CanadianLiving.com

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 5 cups 5cupsfusilli pasta
  • 2 tbsp 2tbspbutter
  • 1 1oniononions, chopped
  • 3 3cloves garlic, minced
  • 1 pkg 1pkg(10 oz/300 g) fresh spinach, trimmed
  • 1 tbsp 1tbspdried basil
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 cup 1cupricotta cheese
  • 1/3 cup 1/3cupfreshly grated Parmesan cheese
  • 2 tbsp 2tbsplemon juice
  • 2 tbsp 2tbsppine nutpine nuts, toasted
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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.

Additional information :

Tip: To substitute frozen spinach for the fresh, use one 300 g package, thawed and drained. After adding to onions, cook, uncovered, for 2 minutes. Increase reserved cooking water to 1 cup (250 mL).


Nutritional Information Per serving: about

cal 637 pro 27g total fat 21g sat. fat 11g
carb 86g fibre 7g chol 53mg sodium 1,204mg

% RDI:

calcium 34 iron 34 vit A 67 vit C 17
folate 57
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