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Rachael combines steakhouse creamed spinach with pasta and lots of ricotta, Parm or pecorino + toasted pine nuts in this rich and creamy dish.
If you like creamed spinach, this pasta is for you. It tastes like a giant bowl of that steakhouse favorite—yum! Rach uses spinach pasta, but the dish is equally delicious if you use plain spaghetti. The toasted pine nuts on top add texture and depth of flavor. Rach likes to serve the dish with her Garlic Bread.
Ingredients
- 1 cup heavy cream or half-and-half
- 4 cloves garlic
- 1 cup fresh ricotta (if it's cow's milk ricotta, use Parm later in recipe; if it's sheep's milk, use pecorino)
- Salt and pepper
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- About ¼ teaspoon freshly grated nutmeg
- 1 teaspoon lemon zest
- 1 pound spinach tonnarelli or spaghetti or other long pasta
- 3 tablespoons EVOO
- 1 shallot, minced
- 1 ¼-1 ½ pounds medium- to large-leaf spinach, stemmed (1-pound cleaned weight) and chopped
- 1 teaspoon red pepper flakes
- Juice of ½ lemon
- 1 cup grated Parmigiano-Reggiano or pecorino cheese
- ¼ cup pine nuts , toasted
Yield
Serves: 4
Preparation
Warm cream with 2 cloves of crushed garlic in a small pot over low heat.
Bring a pot of water to a boil for the pasta.
In a small bowl, mix ricotta with salt and pepper, thyme, nutmeg and lemon zest, then set aside.
Salt boiling water and cook pasta 1 minute less than package directions.
While pasta cooks, heat a large skillet over medium heat with EVOO. Add shallots and stir a minute or two. Grate in the remaining 2 cloves of garlic. Add spinach and wilt into pan. Season with salt, red pepper flakes, a little extra grated nutmeg and lemon juice.
Reserve ½ cup starchy pasta liquid, drain pasta and add to spinach. Add the warm cream and the ricotta mixture and toss to combine for 1 minute, adding grated cheese and reserved water as you go. Top with toasted pine nuts.