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Rotini with Spinach & Ricotta

by on March 22, 2011 in Main Courses, Pasta March 22, 2011 Main CoursesPasta
See post on Melissa (I Was Born To Cook)’s site!
2.50 Mitt(s) 2 Rating(s)2 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 5

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Level: Easy

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Description

Quick, easy and delicious! Trim it down by using part-skim or nonfat ricotta, if you like.

Ingredients

  • 1 box Pasta (I Used Dreamfield Rotini), 14-16 Ounce Box
  • 2 teaspoons Extra Virgin Olive Oil
  • 5 cloves Garlic, Minced
  • ¼ teaspoons Crushed Red Pepper
  • 1 bag Fresh Spinach (6 Oz)
  • 1-½ cup Ricotta Cheese
  • ¾ cups Skim Milk
  • 1 Tablespoon Thyme
  • 2 teaspoons Nutmeg
  • Pepper To Taste

Preparation

Cook pasta according to package directions.

Meanwhile, add oil to a hot Dutch oven, followed by garlic and crushed red pepper. Add spinach and cook until spinach is wilted. Turn off the heat. Drain pasta and add it to the spinach.

Return the pasta pot to the stove over medium heat. Combine ricotta, milk, thyme, nutmeg and pepper. Whisk until heated through, about 2 minutes. Pour cheese mixture into the other pot, and stir until everything is combined. Serve immediately.

Serves 4
Weight Watchers Points Plus = 10 (which would lower drastically if using lowfat or nonfat ricotta…next time that’s what I’ll do)

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2 Reviews

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hannahlea on 5.24.2012

I wanted to like this recipe, but it’s just missing something, I think. Per the previous reviewer, I decreased the amount of nutmeg and increased the garlic, but it still was somewhat blah. After initially tasting it, I added some parmesan and mozarella cheeses, but it still didn’t come together for me. However, it was edible, and fairly healthy for pasta in a cream sauce.

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Liz on 11.28.2011

I actually really didn’t like this recipe.

There is WAY too much nutmeg and too much thyme for my taste. Nutmeg tends to kill recipes if too much…and there is DEFINITELY too much in there. I would of liked to have a stronger garlic flavor.

Thanks for a new recipe to try, though!

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