Can a plate of pasta WITHOUT OIL and WITHOUT FAT be good?
The answer is “CERTIFIEDLY YES” and these Pennette Pasta Armando with creamed spinach, ricotta, lemon and toasted pine nuts are the perfect example...
Hurry and see the recipe and, especially those of you who aren't quite ready for the swimsuit season, prepare yourself for a guilt-free pasta feast.
- 400 g of Armando Pennetta Pasta
- 160 g of baby spinach
- 160 g of ricotta
- The juice of half a lemon
- 60 g of pine nuts
Boil the Pennette Pasta Armando in plenty of salted water.
While the pasta is cooking, heat a pan and add the pine nuts. Toast them for 5-6 minutes over high heat.
In an immersion blender, place the spinach, ricotta, lemon juice, and a ladle of the cooking water and blend until you obtain a smooth, fairly liquid cream.
Drain the pasta al dente and finish cooking it in the pan with the creamed spinach.
Once it's ready, turn off the heat, add the toasted pine nuts and... run to the table to taste how good it is!
