Pasta with Basil, Mint, Spinach, and Ricotta Sauce
Recipe and photo by Tami Ganeles Weiser
Prep Time: 20 minutes Cook Time: 15 minutes
This is a weekday or lazy weekend “whole in one” recipe that's popular with all ages. The sauce is equally delicious with high- protein pasta, gluten-free pasta, and whole grain pasta, so feel free to experiment.
1 pound pasta (we used cavatappi; to make this recipe gluten free, use a gluten-free pasta)
1 cup lightly packed basil leaves
¾ cup lightly packed mint leaves
½ cup well-drained, chopped frozen spinach (thawed) or blanched fresh spinach leaves
½ cup finely grated Parmesan cheese
¼ stick (2 tablespoons) unsalted butter, softened
2 cloves minced garlic
1¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper, plus more for serving
¾ cup ricotta cheese
- Bring a large pot of salted water to a boil and cook the pasta according to package directions.
- Meanwhile, combine the basil, mint, spinach, Parmesan, butter, garlic, salt and pepper in a food processor and process until fairly smooth. Add the ricotta and pulse until combined.
- When the pasta is al dente, drain, reserving 1 tablespoon of the cooking water. Transfer the hot pasta to a bowl and toss with the herb-and-ricotta sauce and the reserved tablespoon of cooking water. Serve immediately garnished with freshly ground black pepper.