Creamy Penne Florentine Pasta

Creamy Penne Florentine Pasta made with ricotta, romano and a little pasta water is a delicious alternative to heavier cream sauce.

Did you know that dishes with spinach are often called Florentine? Do you know why? It’s because so many dishes that come from that region of Italy include spinach. We eat a lot of spinach at our house because it’s so full of vitamins and nutrients. And also, because we just love it. It’s easy to add it to so many dishes for added nutrition.

You could add chicken or maybe shrimp to this dish if you want. It would also be delicious served with fish.

You’ll need:

• 1 lb penne (could also use ziti) pasta
• 2 T olive oil
• About 4 c baby spinach
• 1 bunch scallions, thinly sliced
• zest of 1 lemon
• 1/2 c finely grated parmesan or romano cheese
• 1 c ricotta cheese
• fresh parsley and/or basil to garnish
• salt and pepper
• 2 large garlic cloves, minced
• red pepper flakes

Bring a large pot of salted water to a boil. Cook the pasta a minute or two less than the box instructions. Before you drain it, scoop out about 2 cups of the salted pasta water and set it and the pasta aside.

Next, in a large skillet, heat the olive oil on medium. Add the scallions and cook for a couple of minutes, then add the spinach and garlic and cook until the spinach is wilted. This will take about 2 minutes.

Now add the pasta, lemon zest, ricotta and parmesan or romano. Stir it all around until it starts to melt and get creamy. Add a little pasta water at a time while you are stirring until you have a creamy sauce. The consistency you end up with is up to you, but it definitely doesn’t need to be “dry”. Add salt, black pepper and red pepper flakes to taste.

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Creamy Penne Florentine Pasta

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dinner – italian

By Denise Palma – Serves: 4-6

Cooking Time: 20 mins

Creamy Penne Florentine Pasta made with ricotta, romano and a little pasta water is a delicious alternative to heavier cream sauce.

Ingredients

• 1 lb penne (could also use ziti) pasta
• 2 T olive oil
• About 4 c baby spinach
• 1 bunch scallions, thinly sliced
• zest of 1 lemon
• 1/2 c finely grated parmesan or romano cheese
• 1 c ricotta cheese
• fresh parsley and/or basil to garnish
• salt and pepper
• 2 large garlic cloves, minced
• red pepper flakes

Instructions

1

Bring a large pot of salted water to a boil.

2

Cook pasta 1-2 minutes less than the box instructions.

3

Reserve about 2 cups of pasta water and set aside.

4

Drain pasta and set aside.

5

Heat olive oil in a large skillet on medium heat.

6

Add the scallions and cook for about 2 minutes.

7

Add the garlic and spinach and cook for another 2 minutes or until the spinach is wilted.

8

Add pasta, lemon zest, ricotta and parmesan or romano and stir until thoroughly combined.

9

Add pasta water a little at a time while stirring to make a creamy sauce.

10

Turn off heat then add salt, black pepper and red pepper flakes to taste.

11

Serve immediately.