Daytime Online

Penne with Spinach and Ricotta

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Daytime

Published: December 7, 2009

Serves 4

Salt
6 ounces fresh baby spinach
1/2 medium yellow onion
2 tablespoons butter
1 pound penne
3/4 cup whole-milk ricotta
1/3 cup heavy cream
1/8 teaspoon freshly grated whole nutmeg Freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano

1. Fill a pot for the pasta with about 6 quarts of water, plave over high heat, and bring to a boil.
2. Put about 1 inch of water in a pot large enough to cook the spinach. Place it over high heat. When the water boils, add 1 teaspoon salt and the spinach. Cook until the spinach is quite tender, 5 to 6 minutes. Drain in a colander and squeeze out as much water as possible by pressing on the spinach with a spoon. Tranfer the spinach to a cutting board and finely chop it.
3. While the spinach is cooking, peel the onion and finely chop it. Put the butter in a 12-inch skilled, add the onion, and place over medium-high heat. Saute the oinion until it turns a rich golden color, about 5 minutes.
4. When the water for the pasta is boiling, add about 2 tablespoons salt, add the penne, and stir well. Cook until al dente.
5. When the onion is ready, add the spinach and saute, stirring often, about 5 minutes. Add the ricotta, cream, and nutmeg, and cook until the ricotta has heated through and the cream is reduced, 2 to 3 minutes. Taste and adjust for salt and season with pepper, then remove from the heat.
6. When the pasta is done, drain well, toss with the sauce and the Parmigiano-Reggiano, and serve at once.

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