Pasta with Lemon and Spinach
Pasta with Lemon and Spinach
Photography by Matthew Kimura
This recipe makes 4 servings
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 |
This pasta features lemon and spinach, classic springtime flavours. One pound (500 grams) of asparagus, trimmed and thinly sliced, is another seasonal choice.
Ingredients
- 4 cups penne pasta, (about 12 oz/375 g)
- 1 tbsp butter
- 1 clove garlic, minced
- 1 cup extra-smooth 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
- 1/2 bag (10 oz/284 g) fresh spinach, (about 5 cups/1.25 L)
- 1/2 cup 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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