Hi friends! Hope you’re having a great week.
This evening when I got home from the gym, I was pretty ravenous. Wanting to prep dinner quickly, I threw together this easy, cheesy pasta dish:
Spinach Ricotta Pasta
Serves 4
- 8 oz [multigrain] angel hair or spaghetti
- 6 c of raw baby spinach
- 1 c cherry tomatoes, chopped
- 2 garlic cloves, minced
- 1/2 TBSP olive oil
- 1 c light ricotta cheese
- 1 c light shredded mozzarella cheese
- Salt & pepper
Boil a pot of salted water and cook pasta according to directions.
Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook for a few minutes until lightly browned. Add tomatoes and cook for about 5 minutes.
Add a large handful of spinach to the pan. Cook until wilted, then add more spinach a handful at a time until all of it’s wilted.
In a bowl, combine the ricotta and mozzarella cheese. Mix together well.
Once pasta is done cooking, drain then return to the pot. Mix the cheeses and veggies in with the pasta. Add salt and pepper to taste, and combine everything well. Serve immediately.
Per serving: 380 calories, 13 g fat, 24 g protein, 44 g carbs
Quote of the Day: “Take care of your body. It’s the only place you have to live.” – Jim Rohn
This looks so yummy! I have to make it for Kelsey!