When In Doubt, Noodles – Penne with Spinach and Ricotta
Noodles are a go to dish at my house. We love them all kinds of ways, especially when they are in a naughty cream sauce. A pasta Alfredo is nice, but it neglects one of my favorite cheeses – ricotta! A fresh ricotta cheese is so tasty and rich that it makes the base for a great sauce. If you are really adventurous, you can make your own ricotta! Of course, the ricotta in the tub at the grocery will do just fine, especially when we are just trying to get dinner on the table. With a few tasty embellishments, a penne noodle can be taken to great heights. The inspiration for the recipe below is a reverse ravioli where a typical filling, ricotta and spinach are turned into the sauce. The addition of whole basil leaves makes it so tasty, plus it can be made in about 25 minutes and using only 2 pots.The mushrooms make the dish extra tasty. Together with a salad and crusty bread, it all adds up to make a good weeknight meal. Penne with Spinach and Ricotta, YUM!
Heres is how I make my Penne with Spinach and Ricotta sauce.
- 1 lb penne pasta
- 1/2 lb (8 0z tub) ricotta cheese
- 2 cloves of garlic
- 1 medium sweet onion
- 1 lb fresh spinach
- 1 bunch fresh basil
- 1/2 lb mushrooms
- freshly grated parmesan cheese
- Salt and Pepper
- Olive Oil
- Clean and slice the mushrooms. Finely chop the garlic. Slice the onion.
- Bring water to boil in a large pot. Cook the pasta al dente according to the package directions. Drain, reserve the cooking water.
- In a large saute pan, heat 3 tbsp olive oil over medium heat. Add the garlic. Cook the garlic until soft. Add the onion. Cook the onions until soft.
- Add the spinach. Add 15 whole leaves of basil. Allow the spinach and basil to wilt.
- When the spinach is wilted, remove the mixture from the pan to a cutting board. Rough chop the spinach. Spill any liquid that has accumulated.
- Heat another tbsp of olive oil in the pan and sauté the mushrooms over medium heat until they are just beginning to brown. Add the chopped spinach to the pan and toss well. Cook five minutes to remove any excess water.
- Add the ricotta cheese and stir it into the vegetable mixture. Add a handful of parmesan cheese and stir it into the sauce. Season with salt and pepper to taste.
- Add the cooked noodles to the sauce and toss well. It should be thick and creamy. If a thinner sauce is desired add a little of the cooking water, stir well and bring to a gentle simmer then adjust the seasoning with parmesan, salt and/or pepper if needed. Drizzle with a little fruity olive oil and serve hot!
- Serve with a salad and crusty bread plus more parmesan cheese!
Penne with Spinach and Ricotta is an easy weekday meal that is truly delicious. It will bring out the ricotta lover in you! I hope you enjoy!
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