box frozen chopped spinach, thawed, drained, and squeezed of excess moisture
scallions, thinly sliced (1/3 cup)
fresh basil leaves, thinly sliced
kosher salt and black pepper
whole or part-skim ricotta
freshly grated Parmesan
toasted pine nuts
- Cook the pasta according to the package directions. Drain and return to the pot.
- Add the olive oil, spinach, scallions, raisins, basil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to combine.
- Fold in the ricotta, balsamic vinegar, Parmesan, and pine nuts.