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Pasta with Spinach and Ricotta




Source of Recipe


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Recipe Introduction


servings 4
points 5 (3/4 cup)


List of 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

Recipe



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.



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