Ricotta Pasta with Fresh Spinach

Name: Ricotta Pasta with Fresh Spinach
Yield: 4 servings
Ingredients: 12 ounces pasta (see note); 2 tablespoons nonhydrogenated margarine; 1 cup part-skim ricotta cheese; 1/3 cup grated fresh Parmesan cheese; Salt and freshly ground pepper to taste; One 10- to 12-ounce package fresh spinach, well washed and stemmed

December 9, 2011

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.

Cooks' Note

This works well with a variety of pastas; try spinach fettuccine, medium shells, or a tri-colored pasta.

Recipe notes

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