You'll love this simple toss of hot pasta, creamy ricotta, Parmesan, spinach, and sun-dried tomatoes.
1 package (16 ounces) rigatoni or ziti pasta
1 package (10 ounces) frozen chopped spinach
1 container (15 ounces) part-skim ricotta cheese
1/4 cup grated Parmesan cheese
10 oil-packed dried tomatoes, drained and finely chopped (about 1/4 cup)
1. In large saucepot, cook pasta in boiling salted water 5 minutes; add frozen spinach and cook 10 minutes longer or until spinach is tender and pasta is al dente. Drain well, reserving 1/2 cup pasta cooking water.
2. Return pasta, spinach, and reserved cooking water to saucepot. Add ricotta, Parmesan, dried tomatoes, and 3/4 teaspoon salt. Heat over medium-low heat, tossing until pasta is evenly coated and heated through.
(based on individual servings)
Total Fat: 9 g
Saturated Fat: 5 g
Cholesterol: 25 mg
Sodium: 580 mg
Carbohydrates: 64 g
Fiber: 4 g
Protein: 21 g
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.