Spinach Chive Ricotta Pasta Bethenny Frankel Food

SPINACH, CHIVE, RICOTTA PASTA - BETHENNY FRANKEL

Steps:

• Bring pot of salted water to boil and cook pasta according to directions. Meanwhile, heat oil in large nonstick pan over medium high heat and add spinach, then garlic. Saute until wilted and add salt and pepper. Turn off heat.
• When pasta is cooked, add to spinach with a 1/4 cup of pasta water. Add remaining ingredients (except chives and pine nuts) and toss well.
• Season with salt and pepper to taste. Top with fresh chives, pinenuts and more grated parmesan.

LEMON CHIVE PASTA WITH CREAMY LEMON PASTA SAUCE

Steps:

• Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Save 1/2 cup of pasta cooking water. Drain and rinse with warm water.
• In a large skillet heat olive oil. When warm add garlic and red pepper flakes. Add wine and lemon zest. Boil to reduce the wine by half, about 3-5 minutes. Remove from heat and let cool slightly.
• Stir in the heavy cream and 1/2 cup of the pasta cooking water. When warm, add lemon juice and season with salt.
• Serve sauce over individual plates of pasta. Garnish with basil and Parmesan cheese.

SPINACH & RICOTTA PENNE

Steps:

• Cook the pasta following pack instructions until al dente, about 12 mins.
• Meanwhile, heat the oil in a deep frying pan over a medium heat and cook the garlic and leeks for 5 mins, stirring until soft. Add the spinach, cover and cook for 3 mins more until wilted. Stir well.
• Mix the ricotta with the milk, cheese and a grating of nutmeg. Drain the pasta (reserving a mugful of the water), and add it to the veg. Pour over the ricotta mixture and toss well to combine. Add 3-4 tbsp of the reserved pasta water to loosen a little, then serve.

SPINACH, CHIVE, RICOTTA PASTA

Steps:

• Bring pot of salted water to boil Meanwhile, heat large nonstick pan over medium high heat and add spinach then garlic. Saute until wilted and add salt and pepper. Turn off heat. When pasta is cooked, add to spinach with a small amount of pasta water (reserve some more of the pasta liquid for later). Add remaining ingredients (except chives and pine nuts) and toss well. Season with salt and pepper to taste. Finish with fresh chives, pinenuts and more grated parmesan.