Creamy Ziti Florentine is a good weeknight recipe to have in your back pocket. Made with spinach, green onions, lemon, and ricotta cheese. Quick and easy stove-top recipe!
- 1 pound dry ziti pasta
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 bunch scallions, whites and light green parts only, thinly sliced
- 4 cups (about 4 ounces) baby spinach leaves
- 1/2 cup freshly grated Parmesan or Pecorino Romano, plus more for garnish
- Zest of one lemon
- 1 cup (about 8 ounces) fresh ricotta
- 1/2 cup loosely packed torn basil leaves
- 1/4 cup chopped fresh parsley
1 Cook the pasta: Bring a large pot of heavily salted water to a boil.
Add the ziti and cook for 7 to 8 minutes, or until al dente (firm to the bite). Scoop out and reserve 2 cups of the starchy pasta cooking water, and drain the pasta in a colander.
2 Meanwhile, cook the scallions and spinach: In a large skillet over medium, heat the olive oil. Add the scallions and cook, stirring often, for 2 minutes, or until the scallions soften. Add the spinach and cook, turning with tongs, for 1 to 2 minutes, or just until it wilts.
3 Finish the pasta: Add the cooked ziti to the skillet, along with 1/2 cup of the pasta cooking water. Add the Parmesan, lemon zest, ricotta, basil, and parsley. Stir vigorously until combined.
Add more pasta cooking water if the pasta seems dry. Taste and add more salt and pepper, if you like.
4 Serve the pasta: Spoon the ziti into shallow bowls and sprinkle with more Parmesan.