Spinach Penne With Ricotta And Pine Nuts By Martha Stewart Recipes

SPINACH PENNE WITH RICOTTA AND PINE NUTS

Steps:

• Preheat the oven to 350°F. Spread the pine nuts on a rimmed baking sheet; toast in the oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
• Meanwhile, in a large pot of boiling salted water, cook the spinach penne until al dente according to package directions, adding the fresh spinach during the last 2 minutes of cooking. Drain; return the pasta and spinach to the pot.
• Add the olive oil; season generously with salt and pepper. Toss well.
• Serve immediately, topped with the ricotta, pine nuts, and Parmesan.

SPINACH AND PINE NUTS WITH PENNE

Steps:

• Bring a large pot of water to a boil. Add penne and boil for 10 minutes or according to package directions. Meanwhile, in a heavy 12-inch skillet heat butter and olive oil until foamy. Add pine nuts and saute, stirring continuously until they turn golden. Add garlic and saute for a minute to release the aroma. Add spinach in two batches if you must and toss together just until wilted. Season with salt and pepper. Add a tablespoon or so of water to get spinach steaming. Drain pasta and serve in bowl. Toss with wilted spinach and garnish with port soaked currants.

ONE-POT PENNE WITH SPINACH, RICOTTA, AND PINE NUTS

Steps:

• Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
• Serve immediately, topped with ricotta, pine nuts, and Parmesan.

FETTUCCINE WITH SPINACH PESTO

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; immediately drain pasta, and return to pot.
• While pasta is cooking, place spinach, Parmesan, nuts, garlic, and lemon zest and juice in a food processor. Process until a paste forms. With motor running, add oil and 1/4 cup cold water; process until smooth and creamy, about 1 minute. Season with salt and pepper. Add to pasta; toss, adding reserved pasta water a little at a time until sauce is thinned slightly and coats fettuccine (you may not need all the water). Serve, sprinkled with additional Parmesan and nuts, if desired.

SPINACH & RICOTTA PENNE

Steps:

• Cook the pasta following pack instructions until al dente, about 12 mins.
• Meanwhile, heat the oil in a deep frying pan over a medium heat and cook the garlic and leeks for 5 mins, stirring until soft. Add the spinach, cover and cook for 3 mins more until wilted. Stir well.
• Mix the ricotta with the milk, cheese and a grating of nutmeg. Drain the pasta (reserving a mugful of the water), and add it to the veg. Pour over the ricotta mixture and toss well to combine. Add 3-4 tbsp of the reserved pasta water to loosen a little, then serve.

PENNE WITH RICOTTA AND PINE NUTS

Steps:

• 1. Spread pine nuts on a rimmed baking sheet. Bake in a preheated 350 oven for 6 to 8 minutes or til golden. Cook penne in large pot of boiling salted water using package directions.
• 2. Add spinach during the last 2 minutes of cooking. Drain. Return pasta and spinach to pot. Stir in olive oil and generous amounts of salt and pepper. Serve topped with the pine nuts, ricotta cheese and Parmesan cheese. Serves 6

FRESH RICOTTA

Steps:

• Combine milk, cream, and salt in a 4- to 5-quart pot, and warm mixture over medium-high heat, stirring frequently with a wooden spoon to prevent scorching, until mixture registers 195 degrees on a candy thermometer. It should take about 15 minutes.
• Add lemon juice, gently stirring until just combined. Remove pot from heat and let stand 5 minutes. The combination of the acid and the residual heat in the mixture will cause it to coagulate, or curdle -- separating into a soft mass (curds) and a cloudy liquid (whey).
• After lining a mesh colander with a triple layer of cheesecloth and placing it inside a deeper, slightly larger bowl, gently pour curds and whey into colander. Let mixture stand, pouring off whey occasionally, until most of whey has drained from still-wet curds, 20 minutes.
• Gather up ricotta in cheesecloth and turn it out into a bowl. Serve within a few hours, or refrigerate up to 4 days. For a denser ricotta, which can be preferable for baking, hang it to drain for another hour. Repurpose whey or discard it.

SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS

Steps:

• Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
• Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
• To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.