Preparation:
Bring a pasta pot of lightly-salted water to a boil. PEEL and MINCE the garlic.
Wash and drain the spinach. Heat the butter in a sauté pan and fry the garlic for 2 minutes over moderate heat. Remove the garlic and add the spinach. Sauté until just wilted. Add the nutmeg, salt and pepper to taste.
In the meantime, cook the pasta "al dente." Strain the pasta and transfer it to a bowl. CHOP the spinach.
Squeeze the spinach to remove access water.
Mix the spinach into the pasta. Chop the basil or leave it whole and add it to the pasta. Crumble in the ricotta. Sprinkle the pine nuts over and gently mix to combine. Serve at once.
Notes: Spinach is more often used as filling in pastas but here, dressed with a pasta, it helps to create a colorful and appetizing dish.
Wines:
Chianti
Soave
Ingredients:
Fresh spinach 3 1/2 cups/200 g
Garlic clove 1
Salt and white pepper to taste
Spaghettini 400 g
Basil leaves 2
Ricotta cheese 6 oz/150 g
Nutmeg pinch
Pine nuts 1/4 cup
Tools:
Pasta pot
Colander
Sauté pan
Wooden spoon
Chef's knife
Cutting board
Strainer
