Total Calories: 1,011
1 Put the spinach in a large pot over medium heat with 1/4 cup water. Cover and cook for 2 to 3 minutes or until wilted and tender. Drain and cool. Wrap the spinach in a lint-free cloth and squeeze out as much water as possible. Finely chop the spinach.
2 In a large saucepan, melt the butter over medium-low heat. Add the onion and cook until tender and golden, about 10 minutes. Add the chopped spinach and cook, stirring, until the spinach is heated through, 3 to 4 minutes. Add salt to taste
3 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
4 In a large heated serving bowl, toss the pasta with the spinach, ricotta, and cheese. Add a little of the cooking water if the pasta seems dry. Sprinkle with freshly ground black pepper and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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