This pasta dish is very creamy without being too high in calories. It's really easy to throw together and you can toss in whatever veggies you have on hand. It is served warm, so it is perfect for these winter months. Here is the original recipe. This recipe serves two to three.
Prep Time: 5 minutes
Cook Time: 15 minutes
Seven (7) ounces of ricotta cheese -- I used low-fat
1/4 cup of cherry tomatoes, diced
One (1) cup of fresh spinach
One (1) tablespoon of olive oil
Two (2) tablespoons of garlic, minced
Salt & pepper to taste
Boil water in a saucepan and cook pasta until desired softness.
While pasta is boiling, heat the oil in a pan and saute the garlic until it is slightly crispy and aromatic.
In a separate mixing bowl, blend the ricotta, garlic, salt, pepper. Ladle 1/4 cup of pasta water from the saucepan and mix this into the ricotta blend until you have a sauce.
When finished, drain the pasta and return to pot (do not have the burner on anymore).
Toss in the spinach leaves, then mix in the ricotta blend and tomatoes.
Keep mixing until everything is coated in the sauce.