Whole wheat pasta in spinach and ricotta sauce

Happy St. Patrick’s Day everyone! I really had all the intention to develop a complete St. Patrick’s Day dinner menu with a green color theme – including a mint, avocado or pistachio based dessert! But, alas, time just slipped by too fast!

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In an attempt to at least pull together a wholesome main entrée, I looked around my kitchen for appropriate ingredients. We enjoy pasta, so I decided to take the route of a pasta dish served with a pan grilled tilapia filet.

This recipe uses whole wheat pasta (pick any type you choose – spaghetti, rotini, penne….), frozen spinach, reduced fat ricotta, bit of garlic, sundried tomato, paremesan and white cheddar. For the meat/seafood component, you could go either with chicken, fish or shrimp to get the optimal flavor. I don’t think beef will be a good match for this pasta dish. Just my opinion! 🙂

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This pasta, as you can see from the picture, is very green! If green is not a favorite food color in your household, I would like to urge you to still give this a try. Spinach combined with garlic and ricotta results in such a delicate flavor, you will soon overlook the color. The color did not bother my family even a bit, and I must say, I will certainly prepare this dish again. I hope you will give this recipe a try and let me know your feedback.

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Whole wheat pasta in spinach and ricotta sauce

  • Servings: 4
  • Print

Ingredients
8 oz whole wheat pasta
8 oz frozen spinach
3 large cloves of garlic, thinly sliced
3/4 cup low fat ricotta cheese
1/4 cup (or slightly more) cooked pasta water
1 tablespoon olive oil plus additional tablespoon
1/4 cup thinly slivered sundried tomato
1/4 cup grated white cheddar or mozzarella cheese
1/4 cup grated parmesan or pecorino romano cheese
salt and pepper to taste

Preparation
1. Prepare pasta according to directions. Drain, reserving about 1/4 cup of pasta water.
2. Thaw frozen spinach, squeezing out excess water.
3. Heat a small sauté pan over medium heat. Add a tablespoon of olive oil and lightly brown the garlic.
4. Blend spinach, garlic, ricotta and reserved pasta water in a blender or food processor till smooth. Season with salt and pepper.
5. Pour the spinach sauce over cooked pasta. Add white cheddar or mozzarella cheese and sundried tomato and toss to mix.
6. Transfer the pasta/sauce mixture to an oven-proof baking dish and sprinkle parmesan cheese over it. Drizzle about the remaining tablespoon of olive oil.
7. Place the dish under the broiler set at medium high/high heat and broil for about 5-7 minutes till cheese is melted and top is lightly golden.
8. Serve immediately with grilled chicken or fish.

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