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Spinach-Mustard Twist

southern.chef's picture
Ingredients
  Corkscrew pasta 16 Ounce
  Dijon mustard 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon
  Garlic cloves 1 Large
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dried basil 1 Teaspoon (Whole)
  Walnuts 1⁄4 Cup (4 tbs)
  Ricotta cheese 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Fresh spinach 1⁄2 Pound
Directions

Cook macaroni according to package directions, omitting salt, drain.
Rinse with cold water, and drain again.
Set macaroni aside.
Position knife blade in food processor bowl; add mustard, olive oil, garlic, salt, pepper, basil, and walnuts.
Top with cover, process until smooth.
Remove cover; add ricotta cheese and lemon juice.
Top with cover; process until smooth.
Remove stems from spinach; wash leaves thoroughly.
Drain well.
Remove cover from processor; add about 1 cup spinach.
Top with cover; process 30 seconds or until spinach is minced.
Repeat procedure until all spinach is used.
Pour sauce over macaroni; toss gently to coat.
Cover and chill 2 to 3 hours.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Servings: 
12

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