Dinner

Spinach and Ricotta Pasta is for Dinner.

Spinach and Ricotta Pasta takes 10 minutes to prepare.

Spinach and Ricotta Pasta takes 15 minutes to cook.

Spinach and Ricotta Pasta makes 4 servings.

The ingredients for Spinach and Ricotta Pasta are:

Olive Oil, 2 tsp
Onions, raw, 2 small chopped
Spinach, frozen, 1 package (10 oz)
Milk, 2%, 0.50 cup
Thyme, fresh, 2 tsp
Pine Nuts, 1 oz
Garlic, 2 clove (remove)
Ricotta Cheese, part skim milk, 8.5 oz
Elbow Macaroni (or your favorite pasta), 12 oz
salt, pepper, grated parmesan and nutmeg to taste

OPTIONAL: add sliced grilled chicken breast, grilled shrimp or a steamed veggie medley for extra protein and a more filling meal.

Here is how you make Spinach and Ricotta Pasta:

1Heat the oil in a pan and fry the onion on a gentle heat until soft but not browned.2Add the thyme, garlic (if using) and spinach.3Continue to cook on low heat until the spinach leaves have wilted, approximately 2-3 minutes. If you're spinach was very wet and there is a lot of water in the pan, drain some off otherwise the sauce will be very runny. If you're not sure drain it into a separate bowl you can always add some later if you feel it's too thick.4Add the ricotta cheese, milk and mix, using a wooden spoon, until it forms a smooth sauce.5Season, using nutmeg, salt, freshly ground pepper and grated parmesan.6Sprinkle with toasted pine nuts and serve straight away on elbow or your favourite pasta.Serving Size: 4 servings as a main dish or 8 servings as a side dishNumber of Servings: 4Recipe submitted by SparkPeople user JXFINK.

The nutritional information for Spinach and Ricotta Pasta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 504.7

• Total Fat: 14.3 g
• Cholesterol: 21.1 mg
• Sodium: 125.6 mg
• Total Carbs: 76.2 g
• Dietary Fiber: 5.8 g
• Protein: 21.8 g