Bethenny Frankel is from The Real Housewives of New York City. She is also a natural food chef and cooks for many celebrities. I had to play around with this recipe a little bit because the measurements and directions weren't clear. Enjoy!

Ingredients

6 serv.

spinach linguine↗1 lb
olive oil↗1 tablespoon
Baby Spinach, washed (3 big handfuls)↗6 cups
garlic cloves, minced↗2
salt and pepper
ricotta cheese↗1 cup
parmesan cheese, freshly grated (plus more for garnish)↗1⁄2 cup
olive oil↗1 tablespoon
chives, chopped2 tablespoons
pine nuts, toasted↗2 tablespoons

Step-by-step instructions

1
Bring pot of salted water to boil and cook pasta according to directions. Meanwhile, heat oil in large nonstick pan over medium high heat and add spinach, then garlic. Saute until wilted and add salt and pepper. Turn off heat.
2
When pasta is cooked, add to spinach with a 1/4 cup of pasta water. Add remaining ingredients (except chives and pine nuts) and toss well.
3
Season with salt and pepper to taste. Top with fresh chives, pinenuts and more grated parmesan.

Source: food.com

Original recipe ↗

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