Creamy Ricotta Pasta with Spinach, Peas, and Peppers

from Chow Bella

Creamy Ricotta Pasta with Spinach, Peas, and Peppers

1 1/2 cups uncooked small pasta, preferably whole wheat

1/2 cup frozen peas

1 tbsp extra virgin olive oil

3 cloves garlic, minced

1/4 cup minced onion, any color

1/2 red bell pepper, sliced

1 cup part skim ricotta cheese

3 tbsp grated parmesan cheese

1 cup shredded fresh spinach

1 tbsp shredded fresh basil

salt and pepper, to taste

1. Cook the pasta in salted, boiling water according to package directions, reserving 1 cup of cooking liquid before draining the pasta. The peas can be added in the last few minutes of the pasta cooking in order to thaw them, if they are not thawed already.

2. Meanwhile, heat a large skillet over medium heat. Add the oil, allow it to warm, then add the garlic, onion, and peppers. Saute the vegetables until they are tender. 

3. Add the cooked pasta, the cheeses, some salt and pepper, and enough pasta cooking water to help the cheeses start to melt. Once the pasta and vegetables are coated with cheese, add the spinach and basil and toss them with the pasta until they are wilted.

• Servings per recipe: 4

• Per serving:

• Calories: 243

• Fat: 10.7 g

• Saturated fat: 4.4 g

• Cholesterol: 40 mg

• Sodium: 160 mg

• Carbohydrates: 23.9 g

• Fiber: 2.5 g

• Sugar: 2.4 g

• Protein: 12.8 g