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Nutrition Facts
Serving Size 1 (189g) Recipe makes 6 servings
Calories 459
Calories from Fat 219		(47%)
Amount Per Serving		%DV
	Total Fat 24.4g	37%
	Saturated Fat 14.9g	74%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 69mg		23%
Sodium 183mg		7%
Potassium 405mg		11%
Total Carbohydrate 48.0g		16%
	Dietary Fiber 3.9g	15%
	Sugars 2.0g
Protein 13.8g		27%
detailed view... how is this calculated?

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Pasta and Spinach With Ricotta and Herbs

Recipe #310071 | 30 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Gatorbek
Jun 18, 2008

This recipe is courtesy of 2Bleu (Bird&Buddha) 's Stuffed Shells With Ricotta and Spinach (By Gertc96 & 2bleu) combined with my own inability to read instructions before proceeding to cook dinner. Fortunately, the result was tasty, so here it is - with their blessing!

SERVES 6 (change servings and units)

Ingredients

3/4 lb pasta (I used penne)
1 (10 ounce) box frozen spinach, thawed and drained
4 scallions, chopped
1/4 cup fresh parsley, chopped
1/2 cup butter, softened
1 tablespoon dried tarragon
1 lemon, juice and zest of
3/4 cup ricotta cheese
1/4 cup heavy cream (or mascarpone cheese)
salt, to taste
black pepper, to taste

Directions

1
Cook pasta in salted water according to package instructions.
2
In a large bowl mix remaining ingredients and set aside.
3
Drain the pasta, reserving 1/4 cup of the cooking water.
4
Thoroughly toss pasta with the cheese mixture and reserved cooking liquid. Serve immediately.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Vegetables
Main Ingredient > Pasta, Rice & Grains > Pasta
Main Ingredient > Eggs/Dairy
Preparation > Time to Make > < 30 mins
Preparation > Simple
Dietary > Low in... > Low Sodium

Featured Reviews for This Recipe

From: 2Bleu (Bird&Buddha)

On Jul 30, 2008

We had this for dinner tonight using shells and it was a pretty good dish. We felt that the ricotta did not go too well with the spinach/pasta though and we would perhaps use cream cheese and sour cream for the sauce next time. Overall, we liked this dish and the butter was the perfect amount.

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From: Bonnie G #2

On Jul 21, 2008

Very good and easy to follow directions. Made this for dinner just as directed on one of my first attempts at cooking since arriving in Italy and DH proclaimed it a success. Thanks for posting.

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From: gertc96

On Jul 16, 2008

This was really good. When I first looked at the recipe I thought 1/2 cup butter was a lot, but it was the perfect amount. I also liked the addition of the pasta water. It gave this dish such a wonderful flavor. I do have to say though that I didn't serve mine immediatly. I let it sit for about 10 min. and let the ingredients marry with the pasta water and thicken up a bit. All my water was sitting at the bottom when I first added it but did thicken up nicely. I used spaghetti since that's what we had on hand. Next time, I'll also use about half the parsley. I found it a bit over powering. Will prepare again though. Made for photo tag.

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