Tubettini with Minted Spinach and Ricotta

Ingredients

• 1 pound fresh leaf spinach
• Salt
• 2 scallions (green onions)
• 1/2 cup part-skim ricotta cheese
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon fresh mint leaves or 1 teaspoon dried
• Freshly ground black pepper
• 1/2 pound tubettini or elbow macaroni

Instructions

1. Stem the spinach and rinse the leaves thoroughly.
2. Drain the spinach, then coarsely chop.
3. Bring a large pot of salted water to a boil for the pasta.
4. Trim the scallions and cut into pieces.
5. Place the scallions, ricotta, olive oil, lemon juice, and mint in a blender or food processor; puree until smooth.
6. Season to taste with salt and pepper.
7. When the water comes to a boil, add the pasta and cook until tender but still firm to the bite, 7 to 8 minutes.
8. Drain the pasta and return it to the pot, off the heat.
9. Add the chopped spinach and ricotta mixture; toss until well combined and the spinach is barely wilted.
10. Serve immediately or the dish will turn gummy.