Vegetarian

Lemon-Spinach Ricotta Penne takes several minutes to prepare.

Lemon-Spinach Ricotta Penne takes several minutes to cook.

Lemon-Spinach Ricotta Penne makes 2 servings.

The ingredients for Lemon-Spinach Ricotta Penne are:

Penne (or favorite small pasta), 2 cups

Margarine, 1 tsp
Garlic, 1 clove
Light Ricotta Cheese, 0.5 cup
Parmesan Cheese, freshly grated (not the shaker stuff), 2 tbsp
Lemon Peel, 1 tsp
Lemon Juice, 1 tbsp
Salt -just a pinch
Oregano, Dry, 1 tsp (Or use 1 tbsp fresh, if desired)

Fresh Baby Spinach, 2.5 cups
Diced Red Pepper, 0.25 cup

Here is how you make Lemon-Spinach Ricotta Penne:

Cook Penne according to pasta instructions til al dente. Reserving about 1/4-1/2 cup pasta water, drain pasta and set aside. Melt margarine in the same pot you used for the pasta over medium heat; fry garlic until fragrant (about a minute). Add ricotta, 1/2 the Parmesan, the lemon rind and juice, the salt, the oregano, and enough of the pasta water (slowly) to thin out the sauce. Stirring frequently, bring mixture to a simmer.Add spinach and red pepper. Stir until spinach is fully wilted, about 2-3 minutes.Return pasta to pot, toss to coat. Sprinkle with remaining Parmesan cheese.*note: the flavour of the parmesan really stands out, so it's better to use real, freshly grated parmesan, not the shaker parm stuff. Feel free to play with herbs & spices to suit your preference.Serving Size:?Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user MCLAREN21.

The nutritional information for Lemon-Spinach Ricotta Penne is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 423.8

• Total Fat: 9.9 g
• Cholesterol: 23.0 mg
• Sodium: 304.8 mg
• Total Carbs: 62.0 g
• Dietary Fiber: 1.6 g
• Protein: 19.9 g

The dietary needs meet for Lemon-Spinach Ricotta Penne is Vegetarian