Penne with Ricotta and Spinach

Ingredients

• 8 ounces wheat penne
• 1 cup ricotta cheese
• 4 cups spinach
• 0.5 cup parmigiano reggiano
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• 0.25 teaspoon nutmeg
• 0.5 teaspoon red pepper flakes
• 0.25 cup basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. 1Cook whole wheat penne in a large pot of salted boiling water until al dente, about 8 minutes.
2. 2While pasta cooks, heat extra virgin olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
3. 3Add baby spinach to the skillet, and cook until wilted, about 2 minutes. Season with salt and crushed red pepper.
4. 4In a mixing bowl, combine low-fat ricotta, grated Parmesan cheese, lemon zest, nutmeg, and black pepper.
5. 5Drain pasta, reserving 1 cup of the pasta water.
6. 6Add the cooked pasta to the skillet with spinach and mix well.
7. 7Fold the ricotta mixture into the skillet, adding pasta water as needed to create a creamy sauce that coats the penne.
8. 8Adjust seasoning with salt and pepper, if necessary.
9. 9Serve immediately, garnished with fresh basil and additional Parmesan cheese if desired.
10. 10Enjoy your nutrient-dense, flavorful Mediterranean dish!