Creamy Ziti Florentine is an efficient weeknight recipe to have in your again pocket. Made with spinach, inexperienced onions, lemon, and ricotta cheese. Quick and simple stove-top recipe!
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Florence, the capital of Tuscany, is called the birthplace of the Renaissance. But artwork isn’t its solely treasure.
The meals of Florence is famend, albeit easy and with roots in peasant delicacies. One well-known dish, a hefty Tuscan steak, is grilled and infrequently served on a mattress of spinach with a couple of lemon wedges.
In truth this darkish, leafy inexperienced is so ceaselessly present in dishes from this area that seeing the tag “Florentine” within the title of a recipe often implies that spinach is concerned. Chicken Florentine, Quiche Florentine, and now this one – Ziti Florentine!
When searching for substances, hunt down the perfect ricotta you could find. If you reside close to an Italian market, you’ll in all probability discover some ricotta that’s a couple of cuts above the usual grocery store model. It ought to be wealthy and creamy, which is the key to creating a swoon-worthy pasta dish and not using a drop of cream.
One different notice of significance: the time period al dente.
What’s the take care of cooking pasta ‘until al dente’? The time period actually means “to the tooth.” When it involves cooking pasta, it means pasta cooked till it’s tender however nonetheless has some chewiness while you chunk into it.
This is essential as a result of in Italian cooking, the pasta is usually added to the sauce and cooked for one more minute or two earlier than being served. That means the pasta absorbs some the flavorful sauce relatively than simply being coated with it, and since it was al dente, it received’t grow to be mushy or overcooked.
When you might be in a pinch for time, you may all the time flip to pasta, and this one is an actual winner. Not a lot fuss, and with a giant reward.
Creamy Ziti Florentine Recipe
- 1 pound dry ziti pasta
- Salt and pepper, to style
- 2 tablespoons olive oil
- 1 bunch scallions, whites and light-weight inexperienced components solely, thinly sliced
- four cups (about four ounces) child spinach leaves
- half cup freshly grated Parmesan or Pecorino Romano, plus extra for garnish
- Zest of 1 lemon
- 1 cup (about eight ounces) recent ricotta
- half cup loosely packed torn basil leaves
- 1/four cup chopped recent parsley
1 Cook the pasta: Bring a big pot of closely salted water to a boil.
Add the ziti and prepare dinner for 7 to eight minutes, or till al dente (agency to the chunk). Scoop out and reserve 2 cups of the starchy pasta cooking water, and drain the pasta in a colander.
2 Meanwhile, prepare dinner the scallions and spinach: In a big skillet over medium, warmth the olive oil. Add the scallions and prepare dinner, stirring typically, for two minutes, or till the scallions soften. Add the spinach and prepare dinner, turning with tongs, for 1 to 2 minutes, or simply till it wilts.
three Finish the pasta: Add the cooked ziti to the skillet, together with half cup of the pasta cooking water. Add the Parmesan, lemon zest, ricotta, basil, and parsley. Stir vigorously till mixed.
Add extra pasta cooking water if the pasta appears dry. Taste and add extra salt and pepper, for those who like.
four Serve the pasta: Spoon the ziti into shallow bowls and sprinkle with extra Parmesan.
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