Tubettini with Minted Spinach and Ricotta Recipe

Tubettini with Minted Spinach and Ricotta Recipe

  • 1 pound fresh leaf spinach
  • Salt
  • 2 scallions (green onions)
  • ½ cup part-skim ricotta cheese
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh mint leaves or 1 teaspoon dried
  • Freshly ground black pepper
  • ½ pound tubettini or elbow macaroni
  1. Stem the spinach and rinse the leaves thoroughly. Drain the spinach, then coarsely chop.
  2. Bring a large pot of salted water to a boil for the pasta.
  3. Trim the scallions and cut into pieces. Place the scallions, ricotta, olive oil, lemon juice, and mint in a blender or food processor; purée until smooth. Season to taste with salt and pepper.
  4. When the water comes to a boil, add the pasta and cook until tender but still firm to the bite, 7 to 8 minutes. Drain the pasta and return it to the pot, off the heat. Add the chopped spinach and ricotta mixture; toss until well combined and the spinach is barely wilted. Serve immediately or the dish will turn gummy.
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