Pasta with Lemon and Spinach
This pasta features lemon and spinach, classic springtime flavours. One pound (500 grams) of asparagus, trimmed and thinly sliced, is another seasonal choice.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 447 |
| pro | 21 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 69 g |
| fibre | 5 g |
| chol | 33 mg |
| sodium | 798 mg |
| % RDI: | - |
| calcium | 29% |
| iron | 25% |
| vit A | 44% |
| vit C | 63% |
| folate | 80% |
-
4 cups (1 L) penne pasta (about 12 oz/375 g)
1 tbsp (15 mL) butter
1 clove garlic, minced
1 cup (250 mL) extra-smooth light ricotta cheese
1/4 cup (50 mL) grated Parmesan cheese
1 tsp (5 mL) grated lemon rind
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) each salt and pepper
Half bag (10 oz/284 g) fresh spinach (about 5 cups/1.25 L)
1/2 cup (125 mL) finely diced sweet red pepper
Preparation:
In large saucepan of boiling salted water, cook pasta until tender but firm, 10 minutes. Reserving 1/2 cup (125 mL) 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.
Source
Canadian Living Magazine: May 2005
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