Lemony Spinach-Ricotta Rigatoni
Ingredients
- ½ (16-oz) pkg rigatoni (preferably whole wheat)
- 1 (10-oz) pkg frozen chopped spinach, thawed
- ½ lemon
- ½ (15-oz) carton whole-milk ricotta cheese
- 1½ tsp olive oil
- ¼ tsp kosher salt
- ¼ tsp freshly ground pepper
- ¼ tsp garlic powder
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook pasta according to package directions; drain, reserving ½ cup pasta water, and return to pot. Meanwhile, squeeze spinach dry using paper towels. Grate 1 tsp zest and 1½ tsp juice from lemon half.
- Toss pasta with ricotta, spinach, lemon zest, lemon juice, oil, salt, pepper, garlic powder, and reserved ½ cup pasta water in pot over low heat until creamy and blended. Sprinkle with Parmesan.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
533
|
533
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 29 | 29 |
| Carb (g) | 63 | 63 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 623 | 623 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
