Tubettini with Minted Spinach and Ricotta

1. 1

   Stem the spinach and rinse the leaves thoroughly.

2. 2

   Drain the spinach, then coarsely chop.

3. 3

   Bring a large pot of salted water to a boil for the pasta.

4. 4

   Trim the scallions and cut into pieces.

5. 5

   Place the scallions, ricotta, olive oil, lemon juice, and mint in a blender or food processor; puree until smooth.

6. 6

   Season to taste with salt and pepper.

7. 7

   When the water comes to a boil, add the pasta and cook until tender but still firm to the bite, 7 to 8 minutes.

8. 8

   Drain the pasta and return it to the pot, off the heat.

9. 9

   Add the chopped spinach and ricotta mixture; toss until well combined and the spinach is barely wilted.

10. 10

    Serve immediately or the dish will turn gummy.

* Per serving · 4 servings · Values may vary.

No additional tips available.