My Quick and Easy Lower Fat Penne
Elevate your weeknight dinners with "My Quick and Easy Lower Fat Penne," a wholesome and flavorful pasta recipe that’s ready in just 30 minutes! This dish combines hearty whole wheat penne and a rich, creamy tomato sauce made lighter with low-fat ricotta cheese. Packed with nutrient-rich baby spinach and seasoned with a fragrant blend of garlic, Italian herbs, and a hint of red pepper flakes, this lower-fat pasta dish is both satisfying and guilt-free. Topped with a sprinkle of Parmesan and fresh basil, it’s a simple yet sophisticated meal perfect for the health-conscious cook. Whether you're looking for a quick dinner idea or a lighter pasta option, this recipe delivers on convenience, flavor, and nutrition!
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Recipe Information
Ingredients
- 300 grams whole wheat penne pasta
- 1 tablespoon olive oil
- 2 pieces garlic cloves, minced
- 1 medium onion, finely chopped
- 400 grams canned diced tomatoes (no salt added)
- 100 grams baby spinach, fresh
- 120 grams low-fat ricotta cheese
- 30 grams grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 10 grams fresh basil leaves, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the whole wheat penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, heat the olive oil in a large nonstick skillet over medium heat.
Add the minced garlic and chopped onion to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
Stir in the canned diced tomatoes, dried Italian seasoning, red pepper flakes, salt, and black pepper. Allow the sauce to simmer gently for 5-7 minutes, stirring occasionally.
Add the fresh baby spinach to the skillet and cook for another 2-3 minutes, or until the spinach has wilted.
Reduce the heat to low and gently fold in the low-fat ricotta cheese. Mix until the sauce is creamy and well combined. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it.
Add the cooked penne pasta to the skillet and toss everything together until the pasta is evenly coated with the sauce.
Taste and adjust the seasoning as needed.
Serve the penne warm, topped with grated Parmesan cheese and a sprinkle of fresh chopped basil leaves.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 3090 mg | 134% | |
| Total Carbohydrate | 252.7 g | 92% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 27.8 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1013 mg | 78% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2888 mg | 61% | |
*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.
