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Spinach Pesto and Ricotta

By The Canadian Living Test Kitchen

Tested till perfect

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Spinach Pesto and Ricotta

Spinach Pesto and Ricotta
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 637
pro 27 g
total fat 21 g
sat. fat 11 g
carb 86 g
fibre 7 g
chol 53 mg
sodium 1 mg
% RDI: -
calcium 34
iron 34
vit A 67
vit C 17
folate 57

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.

Ingredients

  • 5 cups fusilli pasta
  • 2 tbsp butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 pkg (10 oz/300 g) fresh spinach, trimmed
  • 1 tbsp dried basil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup ricotta cheese
  • 1/3 cup freshly grated parmesan cheese
  • 2 tbsp lemon juice
  • 2 tbsp pine nuts, toasted

Preparation

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).

 

Source : © CanadianLiving.com

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