Rotini with Spinach & Ricotta Recipe

Name: Rotini with Spinach & Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box Pasta (I Used Dreamfield Rotini), 14-16 Ounce Box; 2 teaspoons Extra Virgin Olive Oil; 5 cloves Garlic, Minced; 1/4 teaspoons Crushed Red Pepper; 1 bag Fresh Spinach (6 Oz); 1- 1/2 cup Ricotta Cheese; 3/4 cups Skim Milk; 1 Tablespoon Thyme; 2 teaspoons Nutmeg; Pepper To Taste

Servings: persons

1 box Pasta (I Used Dreamfield Rotini), 14-16 Ounce Box
2 teaspoons Extra Virgin Olive Oil
5 cloves Garlic, Minced
1/4 teaspoons Crushed Red Pepper
1 bag Fresh Spinach (6 Oz)
1- 1/2 cup Ricotta Cheese
3/4 cups Skim Milk
1 Tablespoon Thyme
2 teaspoons Nutmeg
Pepper To Taste

1
Cook pasta according to package directions.
2
Meanwhile, add oil to a hot Dutch oven, followed by garlic and crushed red pepper.
3
Add spinach and cook until spinach is wilted.
4
Turn off the heat.
5
Drain pasta and add it to the spinach.
6
Return the pasta pot to the stove over medium heat.
7
Combine ricotta, milk, thyme, nutmeg and pepper.
8
Whisk until heated through, about 2 minutes.
9
Pour cheese mixture into the other pot, and stir until everything is combined.
10
Serve immediately.
11
Serves 4 Weight Watchers Points Plus = 10 (which would lower drastically if using lowfat or nonfat ricotta...next time thats what Ill do)

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 box Pasta (I Used Dreamfield Rotini), 14-16 Ounce Box, 2 teaspoons Extra Virgin Olive Oil, 5 cloves Garlic, Minced, 1/4 teaspoons Crushed Red Pepper, and more.

Yes, Rotini with Spinach & Ricotta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rotini with Spinach & Ricotta

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