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Rustic Tomato Ricotta Pasta with Whole Wheat Penne
A hearty pasta dish with a simple, yet, rich tomato sauce, enhanced with baby spinach, luscious fresh ricotta, and grated parmesan. The use of whole wheat penne adds a wonderful nutty flavor and is a healthier option, making it a perfect dinner for busy weekdays.
4
18 min
TOTAL TIME
840
CALORIES
$3.74
PER SERVING
Ingredients
11 INGREDIENTS
4 SERVINGS
2 cups spinach leaves
fresh
Directions
7 STEPS
6 min
PREP TIME
12 min
COOK TIME
18 min
TOTAL TIME
1
Cook the whole wheat penne pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup of pasta water before draining and set aside.
2
Meanwhile, heat olive oil in a large sauté pan over medium heat. Add the chopped onion and cook until it starts to soften, about 3 minutes.
3
Add minced garlic to the pan and cook for another minute or until fragrant.
4
Add the quartered tomatoes, salt, and pepper. Cook, stirring occasionally, until the tomatoes are warm and have started to break down, around 3-4 minutes.
5
Once the pasta is cooked, add it to the pan with the tomato mixture, along with fresh spinach. Toss until the spinach just begins to wilt.
6
Sprinkle the pasta with chopped basil and grated parmesan cheese. Toss the pasta again, adding a bit of the reserved pasta water if needed to loosen up the sauce.
7
Serve the pasta warm with dollops of fresh ricotta on top. More grated parmesan can be added to taste.
Health Info
Macros
76g
CARBS
46g
FAT
42g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
Contains these allergens
MILK
WHEAT
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