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Gallery Pasta with Spinach-Basil Sauce Recipe Summary prep: 30 mins total: 30 mins Servings: 8

Ingredients Ingredient Checklist 2 tablespoons olive oil 1/3 cup shallots, minced 1 pound spinach, stemmed and washed 1 bunch basil, stemmed (4 to 5 cups lightly packed) 1/2 cup finely grated Parmesan 1/2 cup ricotta cheese Coarse salt and ground pepper 1/8 teaspoon ground nutmeg 1 1/2 pounds fettuccine

Cook’s Notes To freeze the sauce, cool completely before transferring to storage containers. Freeze up to 3 months. To cook: Defrost sauce overnight in refrigerator (or use the microwave); reheat over medium-low heat. Cook pasta.

Gallery Pasta with Spinach-Basil Sauce

Recipe Summary prep: 30 mins total: 30 mins Servings: 8

Pasta with Spinach-Basil Sauce

Pasta with Spinach-Basil Sauce

Pasta with Spinach-Basil Sauce

Recipe Summary prep: 30 mins total: 30 mins Servings: 8

Recipe Summary

prep: 30 mins total: 30 mins

Servings: 8

prep: 30 mins

total: 30 mins

prep:

30 mins

total:

Servings: 8

8

Ingredients

Ingredients

  • 2 tablespoons olive oil 1/3 cup shallots, minced 1 pound spinach, stemmed and washed 1 bunch basil, stemmed (4 to 5 cups lightly packed) 1/2 cup finely grated Parmesan 1/2 cup ricotta cheese Coarse salt and ground pepper 1/8 teaspoon ground nutmeg 1 1/2 pounds fettuccine

Directions

In small saucepan, heat olive oil over medium-low heat. Cook shallots, stirring occasionally, until soft, about 5 minutes.

Meanwhile, submerge spinach and basil in a large pot of simmering salted water; drain immediately. Squeeze out as much liquid as possible; transfer spinach and basil to a food processor.

Add shallots, ricotta, Parmesan, and nutmeg; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Process until smooth.

Cook pasta until al dente, according to package instructions. Drain, reserving 1 cup pasta water. Toss pasta with spinach sauce; thin with pasta water, as needed. Serve with extra grated Parmesan, if desired.

Cook’s Notes To freeze the sauce, cool completely before transferring to storage containers. Freeze up to 3 months. To cook: Defrost sauce overnight in refrigerator (or use the microwave); reheat over medium-low heat. Cook pasta.

Cook’s Notes

To freeze the sauce, cool completely before transferring to storage containers. Freeze up to 3 months. To cook: Defrost sauce overnight in refrigerator (or use the microwave); reheat over medium-low heat. Cook pasta.

Reviews (5)

 Add Rating & Review     19 Ratings   5 star values:        1    4 star values:        4    3 star values:        4    2 star values:        9    1 star values:        1

Reviews (5)

Add Rating & Review     19 Ratings   5 star values:        1    4 star values:        4    3 star values:        4    2 star values:        9    1 star values:        1

Add Rating & Review

19 Ratings 5 star values: 1 4 star values: 4 3 star values: 4 2 star values: 9 1 star values: 1

19 Ratings 5 star values: 1 4 star values: 4 3 star values: 4 2 star values: 9 1 star values: 1

19 Ratings 5 star values: 1 4 star values: 4 3 star values: 4 2 star values: 9 1 star values: 1

  • 5 star values: 1 4 star values: 4 3 star values: 4 2 star values: 9 1 star values: 1

    Martha Stewart Member     Rating: Unrated       07/21/2008   I made this dish for dinner tonight. The spinach in the sauce is great way to stretch conventail pesto and add nutrients. I served the pasta cold and added Moroccan olives and fresh cherry tomatoes. It was a delicious summer meal.  

Martha Stewart Member     Rating: Unrated       06/28/2008   How about some comments about the TASTE? Has anyone actually tried this recipe????  

Martha Stewart Member     Rating: Unrated       06/26/2008   I agree. How about making it even healthier by using whole wheat pasta and part-skim ricotta?  

Martha Stewart Member     Rating: Unrated       06/24/2008   The calories calculator is a great idea. I hope M.S. reads these postings.  

Martha Stewart Member     Rating: Unrated       06/24/2008   Would love to know the calories in these recipes. It would save time trying to calculate on my own, and would be greatly be appreciated!

    Martha Stewart Member

    Rating: Unrated 07/21/2008

I made this dish for dinner tonight. The spinach in the sauce is great way to stretch conventail pesto and add nutrients. I served the pasta cold and added Moroccan olives and fresh cherry tomatoes. It was a delicious summer meal.

Rating: Unrated

Rating: Unrated 06/28/2008

How about some comments about the TASTE? Has anyone actually tried this recipe????

Rating: Unrated 06/26/2008

I agree. How about making it even healthier by using whole wheat pasta and part-skim ricotta?

Rating: Unrated 06/24/2008

The calories calculator is a great idea. I hope M.S. reads these postings.

Would love to know the calories in these recipes. It would save time trying to calculate on my own, and would be greatly be appreciated!

All Reviews for Pasta with Spinach-Basil Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pasta with Spinach-Basil Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest