Creamed Spinach Pasta with Pine Nuts
Creamed Spinach Pasta with Pine Nuts. Think creamed spinach but in pasta form. And honestly can you think of anything more comfy, cozy, and delicious than that?! Topped with pine nuts, red pepper flakes, Parmesan cheese…this pasta is exactly what I need to cure the Sunday scaries…and wine of course ;))
Two words. Twelve letters. SUNDAY SCARIES. I don’t know about you guys but Sunday scaries in the winter hit different. Especially when you’ve had a super fun weekend that you really don’t want to end. Galentines weekend was SO much fun. I was of course expecting it to be a fun one….but honestly it was even more fun than I was expecting.
Friday was a cozy night by the fire with lots of dirty martinis, wine, and food. Emphasis on the food because we seriously ate so good on Friday night. We had the cauliflower and burrata that we shared yesterday and bang bang salmon for appetizers. Then I made a cheesy pear and honey walnut pizza in a heart shape. And finally I made khachapuri with kale and it was all SO good.
Saturday we started the day with a workout and rewarded ourselves with bloody marys followed by mimosas and a galentines day movie. Then we went to Izayaka for dinner and the sushi was amazing. After dinner we went to the club and had SO SO much fun. To say the least, my galentines beach weekend was such a good time and it’s making it very hard for me to avoid the Sunday scaries. I already miss this weekend.
So in an attempt to cure the scaries…there is only one thing you can do. Eat pasta and drink wine. And this creamy spinach pasta is sooo delicious so it is kinda helping. Kinda. Like I said, think creamed spinach in the form of pasta. There’s ricotta and the creamy spinach and it’s topped with pine nuts, red pepper flakes, and parmesan. All around creamy delicious goodness.
Happy Sunday guys !! I hope you all had a good weekend like I did !!
Ingredients
15 ounces whole milk ricotta
salt and pepper
4 tablespoons butter
1 shallot; thinly sliced
1 pound spinach
1/8 teaspoon red pepper flakes
1 cup heavy cream
1/8 teaspoon white pepper
1 pound fettuccine
grated parmesan for serving
3 tablespoons pine nuts
Directions
In a medium bowl, mix the ricotta with salt and pepper. Set aside.
In a large skillet, melt the butter and add the shallots. Sauté for about 2 minutes. Add the spinach and cook until wilted. Season with salt, pepper, and red pepper flakes. When spinach has wilted, add the cream and cook until thickened for about 3 minutes. Season with additional salt and white pepper.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta to the skillet with the spinach. Add the ricotta and pasta water as needed. Stir to combine. Serve topped with parmesan and pine nuts.
