Sunday, May 01, 2005

Pasta with Spinach-Basil Sauce

Pasta with Spinach-Basil Sauce (Adapted from Everyday Food)

1 tablespoon extra-virgin olive oil
3 tablespoons shallots, minced
8 ounces spinach, stemmed and washed
2 1/2 cups lightly packed basil
1/4 cup ricotta cheese
1 ounces fresh grated parmesan cheese
3/4 teaspoon coarse salt
1/8 teaspoon ground pepper
1/8 teaspoon fresh grated nutmeg
12 ounces dry fettuccine

In small saucepan, add oil over medium-low heat. Cook shallots until soft, about 5 minutes.

In a large pot of boiling salted water, quicky drop in the spinach and basil - remove and drain immediately. Squeeze out as much liquid as possible. Place the spinach and basil in a bowl of a food processor.

Place softened shallots, ricotta, Parmesan, salt, pepper and nutmeg in the processor bowl. Process until smooth.

In the large pot of boiling water, add fettuccine and cook until al dente, according to package instructions. Drain, reserving 1/2 cup pasta water. Toss pasta with spinach sauce. Add enough of the reserved pasta water to thin the sauce to your liking.

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  1. That looks yummy. I love spinach and basil. I'm printing the recipe right now along with the lemon ginger biscotti. I can't wait to try them.

  2. Annie - Hope you like them as much as we did!