- 4 cups penne pasta
- 1 tbsp butter
- 1 clove garlic, minced
- 1 cup light ricotta cheese
- 1/4 cup grated parmesan cheese
- 1 tsp grated lemon rind
- 2 tbsp lemon juice
- 1/2 tsp each salt and pepper
- 5 cups fresh spinach washed & trimmed
- 1/2 cup finely diced sweet red pepper
Level of difficulty Average
Cost Average budget
In large saucepan of boiling salted water, cook pasta until tender but firm, 10 minutes.
Reserving 1/2 cup of the cooking liquid, drain pasta and set aside.
In same saucepan, melt butter over medium heat; fry garlic until fragrant, about 1 minute. Add reserved cooking liquid, ricotta cheese, half of the Parmesan cheese, the lemon rind and juice, salt and pepper; bring to simmer.
Add spinach and red pepper; stir until spinach is wilted, about 2 minutes. Return pasta to pot and toss to coat. Sprinkle with remaining Parmesan cheese.
If you want, make it more of a meal by adding a diced chicken breast.