Penne with Spinach and Tomato Ricotta Sauce
1 tbsp olive oil
2 cloves garlic
6 cups baby spinach
1 cup diced tomatoes
1/4 tsp nutmeg
1 cup fat free ricotta cheese
1/3 cup skim milk
2 tbsp grated Parmesan cheese
fresh or dried basil
Heat olive oil in a large skillet and start water to boil for pasta.
Add garlic to skillet and cook until tender.
Stir in spinach, tomatoes, and nutmeg, and stir frequently until spinach is wilted.
Stir in the ricotta, milk, and Parmesan cheese.
Add pasta to boiling water and cook until tender.
Cook until sauce appears creamy, about 5 minutes.
Put the spinach and tomato mixture into a large bowl.
Drain pasta and add to the sauce.
Toss the pasta and sauce together.
Serve with basil sprinkled on top.