Serves 4.
2 T extra-virgin olive oil
2 T butter
1 small onion, finely chopped
3 to 4 cloves garlic, finely minced
1 C chicken broth
1 lb fresh spinach, stemmed and coarsely chopped
Salt and pepper
Pinch of nutmeg
1 lb whole wheat penne rigate
4 C broccolini or broccoli florets
1 C grated parmigiano-reggiano cheese
2 C ricotta cheese, at room temperature
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1. In a deep skillet, heat the oil and the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Meanwhile, using a food processor, pulse the chicken broth and spinach into a thick sauce. Stir into the onions and garlic in the skillet and cook until heated through, 2 to 3 minutes. Season with salt, pepper and nutmeg.
3. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. During the last minute of cooking, add the broccolini to the pasta. Drain, then toss the pasta and broccolini with the spinach sauce and parmigiano-reggiano. Serve in shallow bowls and dollop with the ricotta.
Note: You can use asparagus as a substitute for the broccolini.
