Creamy Ziti Florentine Recipe

Creamy Ziti Florentine Recipe

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.

Preparation: 5 minutes
Cooking: 15 minutes
Total: 20 minutes



  • 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


  1. 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.

  2. 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.

  3. Add the spinach and cook, turning with tongs for 1 to 2 minutes or just until it wilts.

  4. 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.

  5. Add more pasta cooking water if the pasta seems dry. Taste and add more salt and pepper, if you like.

  6. Spoon the ziti into shallow bowls and sprinkle with more Parmesan.


  • Calories: 468.16kcal
  • Fat: 14.50g
  • Saturated Fat: 6.34g
  • Monounsaturated Fat: 5.87g
  • Polyunsaturated Fat: 1.22g
  • Carbohydrates: 65.77g
  • Fiber: 4.96g
  • Sugar: 4.18g
  • Protein: 20.32g
  • Cholesterol: 29.51mg
  • Sodium: 517.40mg
  • Calcium: 293.57mg
  • Potassium: 421.31mg
  • Iron: 2.36mg
  • Vitamin A: 132.50µg
  • Vitamin C: 39.84mg
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