Orecchiette with Ricotta and Spinach
Kathy
Brought to you by FoodFit
This recipe serves: 6
Preparation time: 10 minutes
Cooking time: 15 minutes
1 pound orecchiette pasta
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
4 cups spinach leaves
salt, to taste
freshly ground black pepper
1/8 teaspoon nutmeg
1 cup part skim ricotta cheese
Bring a large pot of salted water to a boil. Drop the pasta in it and cook
for 12 to 14 minutes, until al dente. Meanwhile heat the olive oil in a
large skillet over medium heat. Add the garlic and stir for 30 seconds.
Add the spinach, salt, pepper and nutmeg and cook for 1 to 2 minutes, just
until the spinach begins to wilt. Remove from heat and place the spinach
mixture in a large bowl with the ricotta cheese. Drain the pasta and
immediately toss it with the spinach and ricotta.
Nutrition Facts
Serving size: about 2 cups Calories 282 Total Fat 7 g Saturated Fat 2 g
Protein 13 g Total Carbohydrate 45 g Dietary Fiber 3 g Sodium 281 mg
Percent Calories from Fat 20% Percent Calories from Protein 18% Percent
Calories from Carbohydrate 62%
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