Pacific Northwest Prawn Ricotta And Spinach Pasta Recipes

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PACIFIC NORTHWEST PRAWN, RICOTTA AND SPINACH PASTA



Pacific Northwest Prawn, Ricotta and Spinach Pasta image

Mmmm - this is yummy and a wonderful one dish meal for company or any old time. Serve with a crunch baguette and Crisp Pinot Grigio. US Barefoot is a very nice one with a very decent price. This recipe is from Taste magazine which is put out by various Liquor Distributors. April 2008 **I tried using a peppered goats cheese instead of the ricotta and much preferred it that way.

Provided by Debi9400

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
3 tablespoons fresh basil, finely chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 cups penne pasta
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
12 ounces large shrimp, peeled and deveined
4 roma tomatoes, chopped
2 cups packed baby spinach leaves
3/4 cup firm ricotta cheese, crumbled
2 tablespoons parmesan cheese, shaved

Steps:

  • In a large bowl, combine first five ingredients; set aside.
  • In a large pot of boiling salted water, cook pasta for 10 minutes or until tender but firm.
  • Stir in prepared olive oil mixture. Cover to keep warm.
  • In a large skillet, heat 1 Tbsp oil over medium-high heat. Add garlic and cook for 1 minute. Add prawns and cook for 5 minutes, stirring occasionally.
  • Add tomatoes, cooked pasta and spinach and toss over the heat just until the spinach is wilted.
  • Sprinkle with ricotta and parmesan and fold in gently.
  • Serve immediately.

Nutrition Facts : Calories 575.1, Fat 20.2, SaturatedFat 6.2, Cholesterol 161.4, Sodium 517.8, Carbohydrate 68.6, Fiber 9.9, Sugar 1.9, Protein 31.3

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