Penne with Spinach and Ricotta

Recipe adapted from Everyday Food: Great Food Fast.

This simple pasta dish was perfect for the 100 degree weather we had here this week. The original recipe called for fresh spinach in a large quantity (1 1/2 pounds) but I’m not a huge spinach fan (I do understand I need to eat some vegetables though) and I had some frozen spinach in the freezer that needed used up so I threw in what I had.

Ingredients:
1 pound penne
1/4 pound frozen chopped spinach
2 tablespoons olive oil
salt and pepper
8 ounces ricotta cheese
1/4 cup grated parmesan cheese

1. In a large pot of boiling salted water, cook the penne until al dente according to package instructions, add the spinach during the last few minutes of cooking. Drain, return the pasta and spinach to the pot.

2. Add the olive oil, season generously with salt and pepper. Toss well.

3. Serve immediately, topped with the ricotta and parmesan.

Featured in the Make it from Scratch Carnival #113.
Shared in the Ultimate Recipe Swap: Meatless Main Dishes, $5 Dinners, Manic Martha Moment.

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Remember, you can recycling cooking oil through several waste management schemes.

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