Ingredients

2 tablespoons olive oil

1/3 cup shallots, minced

1 pound spinach, stemmed and washed

1 bunch basil, stemmed (4 to 5 cups lightly packed)

1/2 cup finely grated Parmesan

1/2 cup ricotta cheese

Coarse salt and ground pepper

1/8 teaspoon ground nutmeg

1 1/2 pounds fettuccine

Preparation

  1. In small saucepan, heat olive oil over medium-low heat. Cook shallots, stirring occasionally, until soft, about 5 minutes.
  2. Meanwhile, submerge spinach and basil in a large pot of simmering salted water; drain immediately. Squeeze out as much liquid as possible; transfer spinach and basil to a food processor.
  3. Add shallots, ricotta, Parmesan, and nutmeg; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Process until smooth.
  4. Cook pasta until al dente, according to package instructions. Drain, reserving 1 cup pasta water. Toss pasta with spinach sauce; thin with pasta water, as needed. Serve with extra grated Parmesan, if desired.