Sunday, September 28, 2008

Penne with Spinach and Tomato Ricotta Sauce

It was Italian night tonight. This is one of my favorite recipes, and I have been craving it recently. This is definitely a warm and creamy comfort food full of Italian flavor! I used skim milk and fat free ricotta to make this dish low fat! I also used gluten free penne made with rice flour for the first time, and it tasted wonderful!

Penne with Spinach and Tomato Ricotta Sauce
Ingredients:
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
Directions:
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.


16 comments:

Reeni said...

I love rice flour pasta! This looks really good with the ricotta and spinach, I love all these flavors together!

Krista said...

This dish looks like restaurant food....wonderful! And it sounds pretty easy to do!

Jo said...

That looks incredible :) Yum!

ChocolateCoveredVegan said...

I always love Italian night :o)

Your plates are so cute, too!

eatingbender said...

Again, I think I could find something like this in a fancy restaurant :o) Italian night = such a fabulous idea!

I loved all the new pumpkin products you had in your other post! I've gotta find me some of the Pumpkin Cheesecake ice cream!!

Laurie said...

This recipe sounds delicious! And I loved your recipe for ravioli made with won ton wrappers. I spent hours tonight trying to make homemade ravioli and they just didn't turn out. Yours look wonderful.

Never heard of pumpkin bagels. Too fun.

ttfn300 said...

That looks great!

sportsnutritionliving said...

Ricotta and parmasean cheese are my fav to mix together... I usually buy the part skim .. it has a great amount of protein and fat to keep you full and more calcium than cottage cheese!

Zesty Cook said...

Megan, This looks delicious. I love the combination of cheese with the spinach and it seems so simple. Thanks for sharing. Yum!

Zesty

Charlie Hills said...

I agree with krista's "restaurant food" comment! This post is heading straight to my printer.

Meghann said...

I made your Lowfat Pumpkin Oatmeal cookies last night

http://graduatemeghann.wordpress.com/2008/09/28/tourist-for-the-day/

Yum!

Emma said...

Wow, this looks fantastic! I have a serious Italian food addiction and will be trying this recipe very soon. I also love that it's lower in fat!

Adam said...

Nice recipe Meg. You had me as soon as I saw ricotta and spinach. How is FF ricotta though? I've never had it.

oatmeal said...

Nutmeg in pasta! What will you think of next?? I actually have most of the ingredients, therefore I am totally having this for lunch this week!

Italian night = awesome :D

That Girl said...

I can't wait to make something like this later this week. It is so pasta week in Thathouse.

Marlow said...

oh man! This looks good!!