Sunday, May 08, 2005

Pasta with Lemon and Spinach

Pasta with Lemon and Spinach (Adapted from Canadian Living)

12 ounces whole wheat penne pasta
1 tablespoon butter
1 garlic clove, minced
1 cup ricotta cheese
1 ounce fresh grated Parmesan cheese
1 teaspoon fresh grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
5 ounces fresh baby spinach
1/2 cup finely diced red pepper

In large saucepan of boiling salted water, add pasta and cook according to package directions. Reserve 1/2 cup of the pasta water, drain the pasta and set aside.

Using the same pan, add the butter and melt over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in the reserved 1/2 cup pasta water, ricotta, half of the Parmesan cheese, lemon zest, lemon juice, salt and pepper - bring to a simmer. Stir in the spinach and red pepper - cook just until the spinach has wilted, about 2 minutes. Add the cooked pasta into the pot and toss well to coat. Serve with the remaining cheese scattered on top.

Makes about 4 servings.

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