Easy Spinach and Ricotta Pasta Recipe - Simple & Delicious

INGREDIENTS

8 ounces uncooked tri-colored rotini 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry 2 teaspoons minced garlic 1 cup fat-free or part-skim ricotta cheese 3 tablespoons grated Parmesan cheese, divided

PREPARATION:

1. Cook pasta according to package directions; drain.
2. While pasta is cooking, coat skillet with nonstick cooking spray; heat over medium-low heat. Add spinach and garlic; cook and stir 5 minutes. Stir in ricotta cheese, half of Parmesan cheese and 1/2 cup water; season with salt and pepper to taste.
3. Add pasta to skillet; stir until well blended. Sprinkle with remaining Parmesan cheese.

Tip For a special touch, garnish with fresh basil leaves. This recipe appears in: Italian NUTRITIONAL INFORMATION: Serving Size: about 3/4 cup pasta Sodium 278 mg Protein 19 g Fiber 8 g Carbohydrate 46 g Cholesterol 9 mg Saturated Fat 1 g Total Fat 3 g Calories from Fat 8 % Calories 284 DIETARY EXCHANGE: Meat 1 Starch 3