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Pasta with Spinach and Ricotta


Pasta with Spinach and Ricotta

Pasta with Spinach and Ricotta

Prep and Cook Time 24 minutes

Yield

Makes 4 servings

Ingredients

8 ounces uncooked tri-colored rotini
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 teaspoons minced garlic
1 cup fat-free or part-skim ricotta cheese
3 tablespoons grated Parmesan cheese, divided

Preparation

  1. Cook pasta according to package directions; drain.
  2. While pasta is cooking, coat skillet with nonstick cooking spray; heat over medium-low heat. Add spinach and garlic; cook and stir 5 minutes. Stir in ricotta cheese, half of Parmesan cheese and 1/2 cup water; season with salt and pepper to taste.
  3. Add pasta to skillet; stir until well blended. Sprinkle with remaining Parmesan cheese.

Tip

For a special touch, garnish with fresh basil leaves.

Nutritional Information

Serving Size: about 3/4 cup pasta
Sodium 278 mg
Protein 19 g
Fiber 8 g
Carbohydrate 46 g
Cholesterol 9 mg
Saturated Fat 1 g
Total Fat 3 g
Calories from Fat 8 %
Calories 284

Dietary Exchange

Meat 1
Starch 3

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