For people on gluten-free diets, simply replace regular pasta with your favorite gluten-free pasta. My husband likes Tinkyada brand pasta, which holds its texture.
Cook Time: 10 minutes
Total Time: 10 minutes
- 12 ounces elbow macaroni, penne or shell pasta
- 2 tsp olive oil
- 1/2 cup finely chopped onion
- 2 garlic cloves, minced
- 10 ounces baby spinach, roughly chopped
- 1 ounce basil, chopped
- 1 cup low-fat ricotta cheese
- 1/4 cup nonfat milk
Add spinach and basil to the skillet, and stir until wilted. Then add ricotta cheese and milk to skillet and stir well.
Drain pasta, reserving a 1/4 cup or so of cooking water. Combine cooked pasta and ricotta mixture in a large bowl. Add the 1/4 cup of cooking water to mixture if needed.
Serve immediately with some freshly ground black pepper.
Per Serving: Calories 296, Calories from Fat 52, Total Fat 5.9g (sat 2.3g), Cholesterol 13mg, Sodium 97mg, Carbohydrate 47.2g, Fiber 3.1g, Protein 13.8g