Pasta with Lemon and Spinach Pasta with Lemon and Spinach

Pasta with Lemon and Spinach Image by: Pasta with Lemon and Spinach Author: Canadian Living

This pasta features lemon and spinach, classic springtime flavours. One pound (500 grams) of asparagus, trimmed and thinly sliced, is another seasonal choice.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2005

Ingredients

  • 4 cups penne pasta (about 12 oz/375 g)
  • 1 tablespoon butter
  • 1 clove garlic minced
  • 1 cup extra-smooth light ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon grated lemon rind
  • 2 tablespoons lemon juice
  • 1/2 teaspoon 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

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 798 mg
  • Protein 21 g
  • Calories 447.0
  • Total fat 9 g
  • Cholesterol 33 mg
  • Saturated fat 5 g
  • Total carbohydrate 69 g

%RDI

  • Iron 25.0
  • Fibre 0.0
  • Folate 80.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 29.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 44.0
  • Vitamin C 63.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pasta with Lemon and Spinach

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