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Blueberry and Mascarpone Turnovers
Try this Blueberry and Mascarpone Turnovers recipe provided by Miss Michigan, Nicole Blaszczyk.
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 |
This recipe appears in:
Italian
