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Photo: Photographer: Sara Baurley, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
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Ingredients
8ounceswhole-wheat pasta shells
2tablespoonsolive oil
3tablespoonschopped shallot
1teaspoonminced garlic
¾teaspoonanchovy paste
1cupchopped mixed fresh tender herbs (such as basil, chives, parsleyand/ortarragon), plus more for garnish
⅔cuppart-skim ricotta cheese
½teaspoongrated lemon zest
2tablespoonsfresh lemon juice
¼teaspoonsalt
¾cupfinely grated Parmesan cheese, divided
DirectionsBring a large pot of water to boil; add pasta and cook according to package directions. Reserve 1 cup cooking water; drain the pasta and set aside.Meanwhile, heat oil in a large skillet over medium heat. Add shallot and garlic; cook, stirring often, until translucent, about 2 minutes. Add anchovy paste; cook, stirring constantly, until fragrant, about 30 seconds. Add spinach; cook, stirring constantly, until bright green and wilted, about 1 minute.Transfer the spinach mixture to a blender. Add herbs, ricotta, lemon zest, lemon juice and salt; blend on medium-high speed until smooth and bright green, about 1 minute. Add 1/4 cup of the reserved pasta water, if necessary, to thin the sauce.Transfer the sauce to a large skillet over medium heat. Add the pasta and 1/2 cup Parmesan; toss to coat until warmed through, about 1 minute, adding pasta water, 1 tablespoon at a time, until desired consistency is reached.Divide the pasta among 4 bowls; sprinkle with the remaining 1/4 cup Parmesan. Garnish with additional herbs, if desired.To make aheadRefrigerate sauce (Steps 2-3) in an airtight container for up to 3 days. To serve, proceed with Step 4; add cooked pasta once the sauce is hot.Originally appeared: EatingWell.com, April 2023
Directions
Bring a large pot of water to boil; add pasta and cook according to package directions. Reserve 1 cup cooking water; drain the pasta and set aside.Meanwhile, heat oil in a large skillet over medium heat. Add shallot and garlic; cook, stirring often, until translucent, about 2 minutes. Add anchovy paste; cook, stirring constantly, until fragrant, about 30 seconds. Add spinach; cook, stirring constantly, until bright green and wilted, about 1 minute.Transfer the spinach mixture to a blender. Add herbs, ricotta, lemon zest, lemon juice and salt; blend on medium-high speed until smooth and bright green, about 1 minute. Add 1/4 cup of the reserved pasta water, if necessary, to thin the sauce.Transfer the sauce to a large skillet over medium heat. Add the pasta and 1/2 cup Parmesan; toss to coat until warmed through, about 1 minute, adding pasta water, 1 tablespoon at a time, until desired consistency is reached.Divide the pasta among 4 bowls; sprinkle with the remaining 1/4 cup Parmesan. Garnish with additional herbs, if desired.To make aheadRefrigerate sauce (Steps 2-3) in an airtight container for up to 3 days. To serve, proceed with Step 4; add cooked pasta once the sauce is hot.
Bring a large pot of water to boil; add pasta and cook according to package directions. Reserve 1 cup cooking water; drain the pasta and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add shallot and garlic; cook, stirring often, until translucent, about 2 minutes. Add anchovy paste; cook, stirring constantly, until fragrant, about 30 seconds. Add spinach; cook, stirring constantly, until bright green and wilted, about 1 minute.
Transfer the spinach mixture to a blender. Add herbs, ricotta, lemon zest, lemon juice and salt; blend on medium-high speed until smooth and bright green, about 1 minute. Add 1/4 cup of the reserved pasta water, if necessary, to thin the sauce.
Transfer the sauce to a large skillet over medium heat. Add the pasta and 1/2 cup Parmesan; toss to coat until warmed through, about 1 minute, adding pasta water, 1 tablespoon at a time, until desired consistency is reached.
Divide the pasta among 4 bowls; sprinkle with the remaining 1/4 cup Parmesan. Garnish with additional herbs, if desired.
To make ahead
Refrigerate sauce (Steps 2-3) in an airtight container for up to 3 days. To serve, proceed with Step 4; add cooked pasta once the sauce is hot.
Originally appeared: EatingWell.com, April 2023
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Nutrition Facts(per serving)393Calories16gFat49gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
