Creamy Ziti Florentine
1 pound dry ziti pasta
Salt and pepper, to taste
2 tablespoons olive oil
1 bunch scallions, whites and light green parts only, thinly sliced
4 cups baby spinach leaves
1/2 cup freshly grated Parmesan or Pecorino Romano, plus more for garnish
Zest of one lemon
1 cup fresh ricotta
1/2 cup loosely packed torn basil leaves
1/4 cup chopped fresh parsley
Bring a large pot of heavily salted water to a boil.
Add the ziti and cook for 7 to 8 minutes, or until al dente . Scoop out and reserve 2 cups of the starchy pasta cooking water, and drain the pasta in a colander.
In a large skillet over medium, heat the olive oil. Add the scallions and cook, stirring often, for 2 minutes, or until the scallions soften. Add the spinach and cook, turning with tongs, for 1 to 2 minutes, or just until it wilts.
Add the cooked ziti to the skillet, along with 1/2 cup of the pasta cooking water. Add the Parmesan, lemon zest, ricotta, basil, and parsley. Stir vigorously until combined. Add more pasta cooking water if the pasta seems dry. Taste and add more salt and pepper, if you like.
Spoon the ziti into shallow bowls and sprinkle with more Parmesan.