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 🙂

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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

Directions:

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!

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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 😉 Thanks, buddy! 😀

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. 😀 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)?

TGIF!

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14 Comments

  1. October 14, 2011 / 7:53 am

    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. October 14, 2011 / 9:05 am

    Putting this on my menu plan for the week! Looks tasty Nicole! have a great weekend!

  3. October 14, 2011 / 9:17 am

    What a great looking pasta dish!

    Ever since I got my iPhone I’m on Instagram all the time. It takes such cool pictures 🙂

  4. October 14, 2011 / 9:26 am

    I have an open container of ricotta in my fridge right now, and I was wondering what to do with it! Problem solved!

  5. October 14, 2011 / 11:07 am

    Mmm looks like a great, simple, yet delicious weeknight meal.

  6. October 14, 2011 / 11:35 am

    This Looks amazing!!
    I love ricotta and don’t use it nearly enough.
    I read blogs most the time and pinterest. I know I spend WAY to much time online.

  7. October 14, 2011 / 11:47 am

    That looks delicious! I like to window shop many blogs for food and recipe ideas. I visit about 40 different blogs each week! I spend a lot of time on the Cooking Light website – I love their recipes!

  8. October 14, 2011 / 3:39 pm

    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. 🙂

  9. October 14, 2011 / 4:22 pm

    Wow, how did you know I had too much late-season basil and tomatoes in the fridge too? 🙂 Thank you for this beautiful, elegant solution!!

  10. October 14, 2011 / 11:15 pm

    Oooh, love that tomato/basil combo and when you add ricotta I’m really hooked! Looks like another winner to me! Happy Friday, sweetie!

  11. Chelai
    December 22, 2011 / 10:05 am

    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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