My sister Melanie emailed me this recipe. It comes from Cuisine at Home Recipes, http://www.cuisinerecipes.com/. The dish is simple and made completely in one pot. The flavor was great, but I didn’t really care for the grainy texture of the ricotta. If you like ricatta cheese, its worth a shot!
Makes: 4 cups (2 servings)
Total time: 20 minutes
4 oz dry whole wheat penne pasta
6 oz frozen or fresh spinach
½ cup part-skim ricotta cheese
2 Tbsp shredded Parmesan cheese
1 tsp. minced lemon zest
¼ tsp salt
½ tsp ground black pepper
2 Tbsp pine nuts toasted
Bring a medium pot of water to boil for the penne and spinach.
Cook pasta according to package directions.
If using frozen spinach, add it to the pot during the last 2 minutes of cooking time, stirring to break up clumps. If using fresh spinach, drain pasta over a colander filled with the fresh spinach.
Transfer drained pasta and spinach to a serving bowl.
Stir in ricotta, Parmesan, zest, salt, and pepper; garnish with toasted pine nuts.
Nutrition Information
Per serving: 357 cal; 11g total fat (4g sat); 24mg chol; 598mg sodium; 48g total carbs (1g sugars); 8g fiber; 20g protein .
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