INGREDIENTS
400 grams dried pasta - whichever you happen to have in the pantry. We used Ziti
Salt and pepper, to taste
2 tablespoons olive oil
1 bunch spring onions, whites and light green parts only, thinly sliced
4 cups baby spinach leaves
1/2 cup freshly grated parmesan or Pecorino Romano, plus more for garnish
Zest of 1 lemon
1 cup fresh ricotta
1/2 cup torn basil leaves, loosely packed
1/4 cup chopped fresh parsley
METHOD
Cook the pasta
Bring a large pot of heavily salted water to a boil and cook pasta as per the packet - Scoop out and reserve 2 cups of the starchy pasta cooking water, and drain the pasta in a colander.
Meanwhile, cook the scallions and spinach
In a large skillet over medium-heat, heat the olive oil. Add the spring onions and cook, stirring often, for 2 minutes, or until the spring onions soften. Add the spinach and cook, turning with tongs, for 1 to 2 minutes, or just until it wilts.
Finish the pasta
Add the cooked pasta 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.
Serve the pasta
Spoon the ziti into shallow bowls and sprinkle with more parmesan.
Fun fact – spinach is so frequently found in dishes in Tuscany that seeing the tag "Florentine" in the name of a recipe usually implies that spinach is involved. Chicken Florentine, Quiche Florentine, and now this one – Ziti Florentine!.
