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A quick and healthy weeknight meal featuring whole wheat pasta tossed in a creamy, light ricotta sauce with wilted spinach and sweet burst cherry tomatoes. This satisfying dish is ready in under 25 minutes and packed with fiber.
For 4 servings
Cook the pasta
Sauté the aromatics and tomatoes
Wilt the spinach and prepare ricotta
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A quick and healthy weeknight meal featuring whole wheat pasta tossed in a creamy, light ricotta sauce with wilted spinach and sweet burst cherry tomatoes. This satisfying dish is ready in under 25 minutes and packed with fiber.
This italian_american recipe takes 25 minutes to prepare and yields 4 servings. At 423.57 calories per serving with 20.17g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine to create the sauce
Serve immediately
Add grilled chicken breast strips or a can of drained chickpeas along with the pasta for a substantial protein boost.
Use a plant-based ricotta alternative and a vegan parmesan cheese. Ensure your pasta is egg-free.
Substitute the whole wheat pasta with your favorite gluten-free pasta, such as one made from brown rice or quinoa.
To lower the fat content, reduce the olive oil to 1 tbsp and use half the amount of parmesan cheese.
Whole wheat pasta is an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Spinach provides essential nutrients like Vitamin K, Vitamin A, iron, and folate, which are important for bone health, vision, and blood production.
Ricotta and Parmesan cheese contribute quality protein, which is necessary for building and repairing tissues and maintaining muscle mass.
Cherry tomatoes are rich in lycopene, a powerful antioxidant that helps protect cells from damage and supports heart health.
Yes, it's a well-balanced and healthy meal. Whole wheat pasta provides complex carbs and fiber, spinach is rich in vitamins, and ricotta adds protein. Using part-skim ricotta and a moderate amount of olive oil keeps it light.
One serving of this pasta has approximately 350-400 calories, making it a suitable option for a light lunch or dinner. The calories come from the pasta, ricotta, and olive oil.
This dish is best served fresh as the ricotta sauce can thicken upon refrigeration. However, you can prep the vegetables and mix the ricotta ahead of time to speed up the cooking process.
Kale or arugula are great substitutes. If using kale, be sure to remove the tough stems and sauté it for a few minutes longer until tender. Arugula can be stirred in at the very end for a peppery bite.
