Quick-and-easy spinach and ricotta pasta will satisfy any craving for a decadent and creamy pasta, but this one is low-fat!
Ingredients
12 ounces elbow macaroni, or penne, or shell pasta, cooked
2 teaspoons olive oil
1/2 cup finely chopped onion
2 cloves garlic, minced
10 ounces fresh baby spinach, roughly chopped
1 ounce fresh basil, chopped
1 cup low-fat ricotta cheese
1/4 cup non-fat milk
1 tablespoon lemon juice, and zest of 1/2 lemon, optional
Freshly ground black pepper, to taste, optional
2 tablespoons grated Parmesan cheese, optional
Step by step
Gather the ingredients.
Bring a large pot of salted water to a boil and cook pasta according to package directions.
Meanwhile, in a large skillet heat oil over medium heat. Add onions and garlic and sauté until onions are soft and fragrant, about 5 minutes, making sure the garlic doesn't brown.
Add spinach and basil to the skillet and stir until wilted.
Then add ricotta cheese and milk (and optional lemon juice and zest) to skillet and stir well.
Drain pasta, reserving 1/4 cup or so of the cooking water.
Combine cooked pasta and ricotta mixture in a large bowl. If it is too thick, add a bit of the cooking water to the mixture.
Serve immediately with some freshly ground black pepper and an optional 1 teaspoon of grated Parmesan cheese per serving.
