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.

Toss It In Turkey Lasagna

No measuring cups or spoons used this time. I just tossed in a little of this and a little of that. It turned out pretty good!! The ingredients included cooked ground turkey, tomato sauce, ricotta cheese, mozarella cheese, spinach, Italian seasoning, and oven ready lasagna noodles. I just started with a little tomato sauce with Italian seasoning on the bottom of the pan. Then I put some lasagna noodles on top. Next came a mixture of all the other ingredients. Repeat the layers and top off with lasgana noodles, tomato sauce, and mozzarella cheese. Bake at 375 degrees for 35-40 minutes or until cheese on top is golden brown.