Mmmm - this is yummy and a wonderful one dish meal for company or any old time. Serve with a crunch baguette and Crisp Pinot Grigio. US Barefoot is a very nice one with a very decent price. This recipe is from Taste magazine which is put out by various Liquor Distributors. April 2008 **I tried using a peppered goats cheese instead of the ricotta and much preferred it that way.

Ingredients

4 serv.

extra virgin olive oil↗2 tablespoons
balsamic vinegar↗2 tablespoons
fresh basil↗3 tablespoons
finely chopped
salt↗1⁄2 teaspoon
fresh ground black pepper↗1⁄4 teaspoon
penne pasta↗3 cups
extra virgin olive oil↗1 tablespoon
garlic cloves↗3
minced
large shrimp↗12 ounces
peeled and deveined
roma tomatoes↗4
chopped
packed baby spinach leaves2 cups
firm ricotta cheese↗3⁄4 cup
crumbled
parmesan cheese↗2 tablespoons
shaved

Step-by-step instructions

1
In a large bowl, combine first five ingredients; set aside.
2
In a large pot of boiling salted water, cook pasta for 10 minutes or until tender but firm.
3
Stir in prepared olive oil mixture. Cover to keep warm.
4
In a large skillet, heat 1 Tbsp oil over medium-high heat. Add garlic and cook for 1 minute. Add prawns and cook for 5 minutes, stirring occasionally.
5
Add tomatoes, cooked pasta and spinach and toss over the heat just until the spinach is wilted.
6
Sprinkle with ricotta and parmesan and fold in gently.
7
Serve immediately.

Source: food.com

Original recipe ↗

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