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Spinach Basil Sauce

(recipe, Julie Kadingo)



  1. 2 Tbsp. olive oil
  2. ⅓ cup shallots, minced
  3. 1 lb. spinach, stemmed and washed
  4. 1 bunch basil, stemmed (4 to 5 cups lightly packed)
  5. ½ cup finely grated Parmesan
  6. ½ cup ricotta cheese
  7. Coarse salt and ground pepper
  8. ⅛ tsp. ground nutmeg
  9. 1½ lb. fettuccine


  1. In small saucepan, heat olive oil over medium-low heat. Cook shallots, stirring occasionally, until soft, about 5 minutes.
  2. Meanwhile, submerge spinach and basil in a large pot of simmering salted water; drain immediately. Squeeze out as much liquid as possible; transfer spinach and basil to a food processor.
  3. Add shallots, ricotta, Parmesan, and nutmeg; season with 1½ teaspoons salt and ¼ teaspoon pepper. Process until smooth.
  4. Cook pasta until al dente, according to package instructions. Drain, reserving 1 cup pasta water. Toss pasta with spinach sauce; thin with pasta water, as needed. Serve with extra grated Parmesan, if desired.