Veggie Ricotta Pasta

Sometimes, simple is best. And pasta, in my mind, usually fits that bill. Personally, I find the carb-a-licious pasta family to be rich as is…anything more is just icing on the cake, as the story goes.

In an last ditch effort to use my remaining few cherry tomatoes and fresh basil, this recipe couldn’t have come at a better time. Well, actually, it got bumped from one week’s menu to the next, but not by choice…trust me.

Between my lack of time and desire for quickness in the kitchen, paired with my forever efforts to keep things on the healthy side, this recipe is a real winner. The fact that ricotta with a hint of basil and white wine make for a very chic, almost-indulgent meal makes it all the more appealing. And the fact that I whipped up this dish at 8pm on a Sunday after a weekend of traveling should say something…SIMPLE. And quick.

Though this meal was vegetarian, one could certain add in a protein of choice. My picks would probably be shrimp or scallops, but I tend to be fond of things from the sea. Chicken would certainly go great, too :)


Veggie Ricotta Pasta slightly adapted from Mommie Cooks

8 oz whole wheat dry pasta
1 tsp lemon pepper
1/4 cup low-sodium vegetable broth
1 Tbsp extra-virgin olive oil
2 cloves garlic, minced
juice of 1 lemon
1/4 cup white wine
6 oz. fresh spinach
1 bunch basil, chopped
15 oz. low-fat ricotta cheese
1 cup cherry tomatoes, halved
1/4 tsp salt
1/4 tsp pepper


Cook pasta according to package directions.

Over medium heat add to a pan the broth, olive oil, garlic, lemon juice, lemon pepper, white wine, salt and pepper. Allow it to heat up for a minute or two and then add in the spinach and basil. Let cook until wilted. Add the tomatoes to warm through.

Strain the pasta and return to pot. To the pasta, stir in the ricotta cheese and stir to combine. Stir in the spinach mixture and serve immediately. Yield: 4 servings.

Nutrition Information (per serving): 371 calories; 10 g. fat; 34 mg. cholesterol; 366 mg. sodium; 52 g. carbohydrate; 8 g. fiber; 17.8 g. protein

Result: Light but rich, decadent but healthy. This Italian colored vegetarian pasta meal comes together in minutes and packs nutritional punch with the spinach and tomatoes. It offers up whole grains, low-fat dairy, heart-healthy monounsaturated fat, and veggies all in one…while still coming in under 400 calories per servings. Enjoy!


On my way into Chicago last night, I talked with AJ and Christine — my friends getting married this week. Christine shared that they get up each morning and check Facebook to see what I’ve posted on the blog for the day and then head here to read. AJ chimed in by saying that my blog is “more addicting than Facebook”! What a compliment ๐Ÿ˜‰ Thanks, buddy! ๐Ÿ˜€

I NEED to get in a workout today (my schedule is SO off and my workouts are SUFFERING in quality and quantity), and my mom and I have plans for manicures and pedicures. ๐Ÿ˜€ We’ll see what other trouble I can get into before the rehearsal and rehearsal dinner tonight!

Question: What website or blog do you spend the most amount of time viewing (other than your email)?



  1. says

    This sounds delicious! It looks very similar to a recipe I tried last week, but I like your recipe much more. I can’t wait to give this a try!

  2. says

    I have a recipe really similar to this at home and its one of my all time favorites. This one has a bit more going on though so I have a feeling it will be even better. I’ll have to try it this weekend. If I make a big enough batch it can be my school night dinners all week long. :)

  3. Chelai says

    Made this the other night. It was good! Subbed the wine for chicken broth since I was out and too lazy to go to the store. Will do the wine next for the extra “punch.” Thanks for the great recipe!


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