Spinach, Chive, and Ricotta Linguini

This easy pasta recipe--another one from Bethenny Frankel--seems quite elegant but takes only a few minutes to prepare.  I used fresh spinach linguini from Whole Foods but regular or whole-wheat linguini (fresh or not) tastes just as good.  Finally, a note on portion sizes: I like to keep pasta portions small, and fill up with veggies or a salad on the side.

Spinach, Chive, and Ricotta Linguini
Makes 4 servings


1 Tbsp pine nuts
Salt and pepper, to taste
½ oz spinach-flavored or other linguini
1 Tbsp olive oil, divided
1 bag baby spinach, washed
1 clove garlic, minced
½ cup fat-free ricotta cheese
¼ cup freshly grated Parmesan, plus additional for finishing
1 Tbsp chopped chives (I used freeze-dried chives)

1. In 1 tsp olive oil, toast the pine nuts briefly in a small nonstick skillet over medium-high heat.  Stir constantly and watch closely because they can burn quickly.
2. Bring a pot of salted water to boil and cook the pasta according to package directions.
3. Meanwhile, heat remaining 2 tsp olive oil in a large nonstick pan over medium heat.  Add spinach and garlic and sauté until the spinach is wilted, then season with salt and pepper and turn off the heat.
4. When the pasta has finished cooking, add it to the cooked spinach with a slotted spoon.  Add one spoonful of pasta water, stir in ricotta and Parmesan cheeses, and toss well.  Season with additional salt and pepper if desired.
5. Divide into four portions and sprinkle evenly with pine nuts, chives, and additional Parmesan.  Serve hot.