20 minutes prep time, 20 minutes cooking time
Ingredients for 4:
- Half pound of “integrale” half penne (that is, not semolina pasta but farro or other, healthier pasta)
- 7 oz of fresh spinach
- 2 oz of ricotta
- One scallion
- 12 almonds, finely chopped
- 1 oz of ULIVA EXTRA VIRGIN OLIVE OIL
Clean the spinach, eliminating the stems, and wash it well. Peel and thinly slice the scallion and put it into a frying pan with the olive oil. Add the spinach, salt it and cook it over a medium flame for 6 – 8 minutes. Put in blender or food processor and create a purée. Let this return to room temperature. Add the ricotta, about a tablespoon of warm water, and put the creamy sauce you have made back into the frying pan.
Cook the pasta to “al dente” in abundant, salted, boiling water. Drain it and transfer it into the frying pan with the spinach sauce. Mix well with a wooden cooking spoon and let it “gather flavors” over a lively fire for a few moments. Put the pasta on individual plates and sprinkle with the almonds. Serve at once.
This is adapted from a recipe in Sale e Pepe. They point out that this recipe is excellent for fighting cholesterol, as it is based on complex carbohydrates and fiber.