Ingredients for Pacific Northwest Prawn Ricotta And Spinach Pasta
- 1/4 cup extra virgin olive oil
- Balsamic Vinegar
- 1/4 cup fresh basil
- Salt to taste
- Freshly ground black pepper to taste
- 1 pound penne pasta
- 2 cloves minced garlic
- 1 pound prawns
- Roma Tomatoes
- 5 ounces fresh baby spinach leaves
- 1 cup ricotta cheese
- 1/4 cup grated fresh parmesan cheese
- 1 tablespoon olive oil
- 1/2 cup reserved pasta water
- 1 pint cherry tomatoes
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How to Make Pacific Northwest Prawn Ricotta And Spinach Pasta
- In a large bowl, whisk together 1/4 cup olive oil, 2 cloves minced garlic, 1/4 cup chopped fresh basil, 1/4 cup grated Parmesan cheese, and salt and pepper to taste.
- Set aside.
- Cook 1 pound pasta according to package directions in a large pot of boiling salted water until al dente.
- Reserve 1/2 cup pasta water before draining.
- Add the olive oil mixture to the drained pasta and toss to coat.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
- Add 1 pound prawns and cook for 3-4 minutes per side, until pink and opaque.
- Add 1 pint cherry tomatoes (halved) and 5 ounces fresh spinach to the skillet with the prawns.
- Toss everything together for 2-3 minutes, or until the spinach wilts.
- Stir in 1 cup ricotta cheese (or peppered goat cheese) and 1/4 cup grated Parmesan cheese. Add a splash of reserved pasta water if needed to create a creamy sauce.
- Serve immediately, garnished with extra basil (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
7g
Fat
31g
Carbs
22g
