All Recipes

Creamy Ziti Florentine

Creamy Ziti Florentine
  • Meal

    Dinner

  • Cusine

    Italian

Ingredients

1 pound dry ziti pasta

Salt and pepper, to taste

2 tablespoons olive oil

1 bunch scallions, whites and light green parts only, thinly sliced

4 cups baby spinach leaves

1/2 cup freshly grated Parmesan or Pecorino Romano, plus more for garnish

Zest of one lemon

1 cup fresh ricotta

1/2 cup loosely packed torn basil leaves

1/4 cup chopped fresh parsley

Directions

Cook the pasta: Bring a large pot of heavily salted water to a boil. Add the ziti and cook for 7 to 8 minutes, or until al dente (firm to the bite). Scoop out and reserve 2 cups of the starchy pasta cooking water, and drain the pasta in a colander. Meanwhile, cook the scallions and spinach: In a large skillet over medium, heat the olive oil. Add the scallions and cook, stirring often, for 2 minutes, or until the scallions soften. Add the spinach and cook, turning with tongs, for 1 to 2 minutes, or just until it wilts. Finish the pasta: Add the cooked ziti to the skillet, along with 1/2 cup of the pasta cooking water. Add the Parmesan, lemon zest, ricotta, basil, and parsley. Stir vigorously until combined. Add more pasta cooking water if the pasta seems dry. Taste and add more salt and pepper, if you like. Serve the pasta: Spoon the ziti into shallow bowls and sprinkle with more Parmesan.