Pasta with Spinach and Ricotta

8 oz uncooked tri-colored rotini

1 box (10 oz) frozen, chopped spinach, thawed and squeezed dry

2 tsp minced garlic

1 cup fat free or part skim ricotta cheese

3 Tbsp grated Parmesan cheese, divided

½ cup water

Salt and black pepper to taste

  1. Cook pasta according to package directions, omitting salt; drain.
  2. While pasta is cooking, coat skillet with non-stick cooking spray. Heat over medium-low heat.  Add spinach, garlic and cook/stir for 5 minutes.  Stir in ricotta cheese, half of the Parmesan cheese and water.  Season with salt and pepper, if desired.
  3. Add pasta to skillet.  Stir until well blended.  Sprinkle with remaining Parmesan cheese.

 

Makes 4 servings.

286 calories; 2 gm total fat; <1gm sat fat; 17gm PRO; 48gm CHO; 18 mg cholesterol; 4gm fiber; 307mg sodium.

Exchanges:  3 starch;  1 meat.