20 Minute White Truffle Creamy Ziti Florentine Recipe
White Truffle Olive Oil and Creamy Ziti Florentine Recipe
- 1-pound dry ziti pasta
- Salt and pepper, to taste
- 2 tablespoons Giorgio White Truffle Olive Oil
- 1 bunch scallions
- 4 cups baby spinach leaves
- 1/2 cup freshly grated Parmesan, plus more for garnish
- 1 cup fresh ricotta
- 1/2 cup loosely packed torn basil leaves
- 1/4 cup chopped fresh parsley
1 Cook the pasta: 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 (firm to the bite). Scoop out and reserve 2 cups of the starchy pasta cooking water, and drain the pasta in a colander.
2 Meanwhile, cook the scallions and spinach: In a large skillet over medium, heat the truffle 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.
3 Finish the pasta: Add the cooked ziti to the skillet, along with 1/2 cup of the pasta cooking water. Add the Parmesan, ricotta, basil, and parsley. Stir vigorously until combined.
Add more pasta cooking water if the pasta seems dry.
Giorgio Truffle Shop