Time 20m Number Of Ingredients 7 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.
Yield Serves 6 Number Of Ingredients 7 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.
Time 20m Number Of Ingredients 8 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.
Time 55m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Heat the oil in a large nonstick skillet over med-high heat until just smoking. Add in sausage and cook, breaking apart the meat, until lightly browned and no longer pink, 3-5 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta. Increase heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes. Stir in the spinach, a handful at a time, and cook until wilted. Off the heat, stir in the Parmesan cheese and pine nuts. Season to taste with salt and pepper; serve.
Time 25m Yield 9 servings. Number Of Ingredients 6 Steps:
Cook pasta according to package directions; drain and rinse in cold water., In a large bowl, combine the spinach, cheese, vinaigrette, pine nuts, basil and pasta. Serve immediately.
Time 20m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Toast pine nuts in oven until golden. Meanwhile, bring a large pot of salted water to a boil. Cook penne according to package directions, add the fresh spinach during the last 2 minutes of cooking. Drain and return to the pot. Add the oil and season generously with salt and pepper. Toss well to combine, and add the pine nuts, ricotta and Parmesan.
Time 30m Yield 2 servings Number Of Ingredients 10 Steps:
Bring 2 quarts of water to boil in covered pot for orzo. Mince shallots in food processor. Wash and trim tough stems from spinach, and set spinach aside. Mix together yogurt and sour cream. When the water boils, cook orzo for 9 to 11 minutes. Heat oil in a nonstick pot large enough to hold all the ingredients but the orzo. Saute the shallots in the oil until they begin to turn golden. Stir in the pine nuts and currants, and cook over low heat until pine nuts begin to brown; set aside. A few minutes before the orzo is cooked, add spinach to shallot mixture; cover, and cook until spinach wilts. Remove from heat, and stir in the yogurt mixture; season with salt and pepper. Drain the orzo, and stir in the spinach mixture.
Time 25m Yield 4 Number Of Ingredients 9 Steps:
Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes. Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes. Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.
