Ingredients
1lbdry ziti pasta
salt and pepper,to taste
2tbspolive oil
1bunchscallions,whites and light green parts only, thinly sliced
4cupsbaby spinach leaves
½cupfreshly grated parmesan,or pecorino romano, plus more for garnish
zest of one lemon
1cupfresh ricotta
½cuptorn basil leaves,loosely packed
¼cupfresh parsley,chopped
Preparation
Bring a large pot of heavily salted water to a boil. Add the ziti and cook for 7 to 8 minutes, or until al dente. 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 the olive oil. Add the scallions and cook, stirring often for 2 minutes, or until the scallions soften.
Add the spinach and cook, turning with tongs for 1 to 2 minutes or just until it wilts.
Add the cooked ziti to the skillet, along with ½ 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.
Spoon the ziti into shallow bowls and sprinkle with more Parmesan.
