PASTA WITH SPINICH AND RICOTTA BY EDDIE
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- 8- oz
- uncooked tri=colored rotini
- 1-10 oz box
- frozen chopped spinich thewed and drained
- 2 tsp
- minced garlic
- 1 c
- fat free ricotta cheese
- 3 Tbsp
- grated parmesan cheese divided
- 1/2 c
- salt and black pepper (optional)
1Cook pasta according to package directions omitting salt, drain.
2While pasta is cooking, spray skillet with nonstick cooking spray.heat over medium low heat.
3Add spinach and garlic, cook and stir 5 minutes, stir in ricotta cheese & half of the Parmesan cheese and water.
Season with salt and pepper if desired.
4Add pasta to skillet, stir until well blended. Sprinkle with remaining Parmesan cheese