Ingredients Jump to Instructions ↓

  1. 2 lbs fresh spinach or 2 10oz pkgs frozen spinach (thawed)

  2. 4 tbsp butter (can substitute some olive oil for health)

  3. 4 oz boiled ham , chopped (less, more, or none to taste) Whole nutmeg (or powdered)

  4. 1/2 cup fresh ricotta (we use lowfat)

  5. 1/2 cup freshly grated parmigiano-reggiano cheese

  6. 1 lb rotini, penne, maccheroncini, or rigatoni pasta (we use Barilla Plus -- tasty & healthy) Salt & Pepper to taste

Instructions Jump to Ingredients ↑

  1. Squeeze the moisture out of the spinach and chop it fine Boil water and cook and drain pasta. Put half the butter in a saute pan and turn to medium high. When butter foams, add ham, turn 2-3 times, then add spinach and liberal pinches of salt--the spinach needs it for flavor. Turn to high and saute spinach, turning frequently, for about 2 minutes. Remove from heat and mix in nutmeg, grated or powdered (no more than 1/8 tsp). Toss the pasta with the contents of the pan, plus the ricotta, the remaining butter, and the 1/2 cup Parmesan cheese. Serve with salad, warm bread, and Parmesan and Pepper on the side.


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