
How To Make Creamy Ziti Florentine
This ziti Florentine dish boasts a flavor-packed creamy white sauce which greatly complements the rest of the ingredients on this recipe.
Serves:
Ingredients
- 1lbdry ziti pasta
- salt and pepper,to taste
- 2tbspolive oil
- 1bunchscallions,whites and light green parts only, thinly sliced
- 4cupsbaby spinach leaves
- ½cupfreshly grated parmesan,or pecorino romano, plus more for garnish
- zest of one lemon
- 1cupfresh ricotta
- ½cuptorn basil leaves,loosely packed
- ¼cupfresh parsley,chopped
Instructions
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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. Scoop out and reserve 2 cups of the starchy pasta cooking water, and drain the pasta in a colander.
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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.
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Add the spinach and cook, turning with tongs for 1 to 2 minutes or just until it wilts.
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Add the cooked ziti to the skillet, along with ½ cup of the pasta cooking water. Add the Parmesan, lemon zest, ricotta, basil, and parsley. Stir vigorously until combined.
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Add more pasta cooking water if the pasta seems dry. Taste and add more salt and pepper, if you like.
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Spoon the ziti into shallow bowls and sprinkle with more Parmesan.
Nutrition
- Calories:Â 468.16kcal
- Fat:Â 14.50g
- Saturated Fat:Â 6.34g
- Monounsaturated Fat:Â 5.87g
- Polyunsaturated Fat:Â 1.22g
- Carbohydrates:Â 65.77g
- Fiber:Â 4.96g
- Sugar:Â 4.18g
- Protein:Â 20.32g
- Cholesterol:Â 29.51mg
- Sodium:Â 517.40mg
- Calcium:Â 293.57mg
- Potassium:Â 421.31mg
- Iron:Â 2.36mg
- Vitamin A: 132.50µg
- Vitamin C:Â 39.84mg
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