Tubettini With Minted Spinach And Ricotta

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

I much prefer the flavor of fresh spinach to frozen, but I recoil from the tedious job of ridding these greens of sand and grit. Every now and then, though, when I’m making dinner for just the two of us and when washing the spinach is the only demanding job involved in getting dinner on the table, I indulge my love of these fresh emerald leaves.

In this recipe, once the spinach is cleaned and chopped, it demands no further work, for it’s gently wilted by the heat of the cooked pasta