Tubettini with Minted Spinach and Ricotta

• 1 pound fresh leaf spinach
• Salt
• 2 scallions (green onions)
• 1/2 cup part-skim ricotta cheese
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon fresh mint leaves or 1 teaspoon dried
• Freshly ground black pepper
• 1/2 pound tubettini or elbow macaroni

1. Stem the spinach and rinse the leaves thoroughly.
2. Drain the spinach, then coarsely chop.
3. Bring a large pot of salted water to a boil for the pasta.
4. Trim the scallions and cut into pieces.
5. Place the scallions, ricotta, olive oil, lemon juice, and mint in a blender or food processor; puree until smooth.
6. Season to taste with salt and pepper.
7. When the water comes to a boil, add the pasta and cook until tender but still firm to the bite, 7 to 8 minutes.
8. Drain the pasta and return it to the pot, off the heat.
9. Add the chopped spinach and ricotta mixture; toss until well combined and the spinach is barely wilted.
10. Serve immediately or the dish will turn gummy.

fresh leaf spinach, salt, scallions, ricotta cheese, olive oil, lemon juice, mint, freshly ground black pepper, tubettini

Taken from www.cookstr.com/recipes/tubettini-with-minted-spinach-and-ricotta (may not work)