Pacific Northwest Prawn, Ricotta And Spinach Pasta

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

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.

extra virgin olive oil, balsamic vinegar, fresh basil, salt, fresh ground black pepper, penne pasta, extra virgin olive oil, garlic, shrimp, roma tomatoes, baby spinach, firm ricotta cheese, parmesan cheese

Taken from www.food.com/recipe/pacific-northwest-prawn-ricotta-and-spinach-pasta-230905 (may not work)