Thursday, August 23, 2012

Ricotta, Spinach & Lemon Healthy Pasta

Yield: 4 servings

  • 500 g whole wheat penne pasta
  • 250 g ricotta
  • 1/2 teaspoon lemon peel
  • 1 tablespoon olive oil
  • 1 red bell pepper, chopped
  • 1 teaspoon lemon juice
  • pinch of garlic powder, salt and pepper
  • 150 g baby spinach

  1. Cook pasta as directed. Reserve 1 cup water, drain and set aside
  2. Mix ricotta, lemon peel, salt and pepper
  3. Heat olive oil in medium heat, add red bell pepper, lemon juice, garlic powder, salt and pepper. Cook for 4 minutes. Add baby spinach and cook for 1 more minute. Add pasta and ricotta mixture, mix well; add reserved water -gradually- if needed and serve


  1. That looks so delicious I need to try making this for din din! Thanks for sharing ;-P

  2. So delicious! Love fresh spinach!

  3. This looks really yummy. I get into a routine with pasta and cook the sa,e over and over. I need to branch out more I think!


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