Pasta with Spinach and Ricotta
Prep and Cook Time 24 minutes
Makes 4 servings
|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|
- 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.
For a special touch, garnish with fresh basil leaves.
|Serving Size:||about 3/4 cup pasta|
|Calories from Fat||8 %|
|Total Fat||3 g|
|Saturated Fat||1 g|
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