Low Fat Spinach and Cheese Pasta
Indulge in guilt-free comfort food with this Low Fat Spinach and Cheese Pasta, a deliciously healthy twist on a classic favorite. Made with wholesome ingredients like whole wheat pasta, fresh spinach, and creamy low-fat ricotta cheese, this recipe is perfect for a balanced meal that's both nutritious and satisfying. The savory garlic and optional red chili flakes add depth to the flavor, while a splash of low-sodium vegetable broth keeps the sauce light and velvety. Ready in just 30 minutes, this quick and easy dish is ideal for busy weeknights and serves up vibrant flavors the whole family will love. Served warm and finished with a sprinkle of low-fat Parmesan, this pasta is a heart-healthy crowd-pleaser you’ll want to make again and again!
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Recipe Information
Ingredients
- 300 grams Whole wheat pasta (penne or fusilli)
- 150 grams Fresh spinach
- 200 grams Low-fat ricotta cheese
- 50 grams Low-fat Parmesan cheese
- 100 milliliters Low-sodium vegetable broth
- 2 cloves Garlic
- 1 tablespoon Extra virgin olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Red chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
While the pasta is cooking, wash the fresh spinach thoroughly and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but do not let it brown.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring often, until wilted. Remove the skillet from heat.
In a small bowl, combine the low-fat ricotta cheese and vegetable broth to create a smooth, creamy sauce.
Return the skillet with the spinach to low heat. Add the cooked pasta, the ricotta-vegetable broth sauce, and half of the grated Parmesan cheese to the skillet. Toss everything together until evenly coated.
If the sauce seems too thick, add 1-2 tablespoons of the reserved pasta cooking water to loosen it up.
Season with salt, black pepper, and red chili flakes (if using) to taste.
Serve warm, garnished with the remaining Parmesan cheese on top.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 2145 mg | 93% | |
| Total Carbohydrate | 238.6 g | 87% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 7.1 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1209 mg | 93% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1114 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
