Spinoccolini Whole Wheat Pasta


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 3-4 cloves garlic, grated
  • 1 cup chicken broth
  • 1 pound fresh spinach, stemmed and coarsely chopped
  • Salt and pepper
  • A pinch of nutmeg
  • 1 pound whole wheat penne rigate
  • 4 cups broccolini or broccoli florets
  • 1 cup grated Parmigiano Reggiano cheese
  • 2 cups ricotta cheese, at room temperature


In a deep skillet, heat the EVOO, two turns of the pan, and the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Meanwhile, using a food processor, pulse the chicken broth and spinach into a thick sauce. Stir the spinach mixture into the onion and garlic in the skillet and cook until heated through, 2-3 minutes. Season with the salt, pepper and nutmeg.

Bring a large pot of water to a boil, salt it, then add the pasta and cook to al dente. During the last minute of cooking, add the broccolini to the pasta. Drain; then toss the pasta and broccolini with the spinach sauce and the Parmigiano Reggiano cheese. Serve in shallow bowls topped with a dollop of ricotta.

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