Pasta with Spinach and Ricotta
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Pasta with Spinach and Ricotta
Prep and Cook Time 24 minutes
YIELD Makes 4 servings
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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:
- Cook pasta according to package directions; drain.
- 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.
- Add pasta to skillet; stir until well blended. Sprinkle with remaining Parmesan cheese.
Tip
For a special touch, garnish with fresh basil leaves.
This recipe appears in:
Italian
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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