Spinach Chive Ricotta Pasta Bethenny Frankel Recipes

SPINACH, CHIVE, RICOTTA PASTA - BETHENNY FRANKEL

Spinach, Chive, Ricotta Pasta - Bethenny Frankel image

Bethenny Frankel is from The Real Housewives of New York City. She is also a natural food chef and cooks for many celebrities. I had to play around with this recipe a little bit because the measurements and directions weren't clear. Enjoy!

Provided by Nif_H

Categories Spinach

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb spinach linguine
1 tablespoon olive oil
6 cups Baby Spinach, washed (3 big handfuls)
2 garlic cloves, minced
salt and pepper
1 cup ricotta cheese
1/2 cup parmesan cheese, freshly grated (plus more for garnish)
1 tablespoon olive oil
2 tablespoons chives, chopped
2 tablespoons pine nuts, toasted

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.

Nutrition Facts : Calories 457.4, Fat 15.4, SaturatedFat 5.8, Cholesterol 28.2, Sodium 213.3, Carbohydrate 60.3, Fiber 8.9, Sugar 0.5, Protein 19.3

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