Ricotta cheese, chives and spinach become a delicious sauce when tossed with pasta’s cooking water. Whole wheat linguine makes a hearty base for the spinach sauce sprinkled with flakes of salty Parmesan. This recipe comes to us from Patrice of Circle B Kitchen.
Bring a large pot of salted water to a boil over high heat. Begin cooking the pasta according to package instructuctions. Preheat an oven to 250 degrees.
Place the ricotta cheese, spinach, butter and chives in a large bowl and stir to combine.
Together: Season with salt and pepper to taste.
Place the ricotta spinach mixture in the oven.
Just before the pasta is al dente, remove about 3/4 cup of the pasta water.
Together: Whisk enough of the hot water into the cheese mixture to give it the consistency of a creamy sauce.
Drain the pasta and add to the sauce.
Together: Toss the paste until it is coated in the spinach ricotta sauce. Add the grated cheese and toss again, adding more water if needed to thin the sauce.
Serve in warm bowls and enjoy.