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
- Credits : ? CanadianLiving.com
Ingredients
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
- Folate 57.0
- Calcium 34.0
- Vitamin A 67.0
- Vitamin C 17.0
