Pennette with cream of baby spinach, ricotta cheese, lemon and toasted pine nuts

Vegan Vegetarian
Pennette with cream of baby spinach, ricotta cheese, lemon and toasted pine nuts
35 min
Medium

Can a pasta dish containing NO OIL and NO FAT still be tasty?

The answer is “YES, OF COURSE” and these Pasta Armando Pennette with cream of baby spinach, ricotta cheese, lemon and toasted pine nuts are a fine example…

Take a look at my stories to see how to prepare dishes like this, especially those of you who don’t feel ready to get into to your swimming costumes quite yet: then enjoy a hearty feast of guilt-free pasta.

Recipe of

Stella Menna Stella Menna
  • 200 g

    of Pennette Pasta Armando

  • 80 g

    of Baby spinach

  • 80 g

    di Ricotta cheese

  • 30 g

    of Pine nuts

  • The juice of half a lemon

Recommended pasta for this recipe

Alternatively, you can use


Preparation

Boil the pennette in abundant salted water.

While the pasta is cooking, warm a pan and add the pine nuts, toast them for 5/6 minutes on a lively heat.

Use a blender to blend the baby spinach the ricotta cheese, the lemon juice, a spoonful of the pasta cooking water and blend until you have an even runny cream.

Drain the al dente pasta and mix into the pan with the creamed baby spinach.

Once ready, remove from the heat, add the toasted pine nuts and run to the table to find out how good this dish really is!

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