In my family, we like the unembellished flavor of fresh spinach. I often serve it briefly steamed, with just a touch of nonhydrogenated margarine, which makes a great topping for grains as well as mild pasta dishes like this one.
This works well with a variety of pastas; try spinach fettuccine, medium shells, or a tri-colored pasta.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Cook the pasta according to package directions and drain, reserving 1/2 cup of the hot pasta cooking water. Transfer the pasta to a serving container, toss with 1 1/2 tablespoons of the margarine, and cover.
Step 2
In a mixing bowl, combine the ricotta with the reserved pasta cooking water and stir until well blended. Stir into the pasta along with the Parmesan, and season with salt and pepper.
Step 3
Cover and steam the spinach using just the water clinging to the leaves in the same pot used to cook the pasta. This should take only a minute or two. Drain the spinach well and chop coarsely. Transfer to a small serving bowl and toss with the remaining 1/2 tablespoon margarine. Serve at once, topping each serving with some of the steamed spinach.
nutrition information
Step 4
Calories: 276
Step 5
Total Fat: 12g
Step 6
Protein: 15g
Step 7
Carbohydrate: 25g
Step 8
Cholesterol: 24mg
Step 9
Sodium: 322mg
