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Penne With Spinach and Ricotta
This quick and easy pasta recipe from Giuliano Hazan was inspired by tortelloni filling. Make this penne with spinach and ricotta recipe on any weeknight.
👥 4 Servings⏱️ Prep & Cook: 30 min👤 Giuliano Hazan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●colander
- ●cutting board
- ●skillet
📝 Preparation Steps
1
Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
2
Put about 1 inch of water in a pot large enough to cook the spinach. Place it over high heat. When the water boils, add 1 tsp. salt and the spinach. Cook until the spinach is quite tender, 5 to ⏱️ 6 minutes. Drain in a colander and squeeze out as much water as possible by pressing on the spinach with a spoon. Transfer the spinach to a cutting board and finely chop it.
Salt
3
While the spinach is cooking, peel the onion and finely chop it. Put the butter in a 12-inch skillet, add the onion, and place over medium-high heat. Sauté the onion until it turns a rich golden color, about ⏱️ 5 minutes.
4
When the water for the pasta is boiling, add about 2 Tbsp. salt, add the penne, and stir well. Cook until al dente.
Salt
5
When the onion is ready, add the spinach and sauté, stirring often, for about ⏱️ 5 minutes. Add the ricotta, cream, and nutmeg, and cook until the ricotta has heated through and the cream is reduced, 2 to ⏱️ 3 minutes. Taste and adjust for salt and season with pepper, then remove from the heat.
Salt
6
When the pasta is done, drain well, toss with the sauce and the Parmigiano-Reggiano, and serve at once.
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