Friday, March 07, 2008
Rotini with Creamy Spinach Sauce
6 oz. pasta (original recipe calls for fettuccine but I used rotini)
2 teaspoons olive oil
3 shallots, chopped (or 1/2 to 1 onion)
1 garlic clove, minced
2 cups chopped cleaned spinach
1 cup canned crushed tomatoes
1/4 teaspoon salt
1/2 cup part-skim ricotta cheese (in the tub, like for lasagna)
1/4 teaspoon freshly ground pepper
-Cook the pasta according to package directions. Leave pasta in water to keep warm until ready to use.
-Meanwhile, heat the oil in a nonstick saucepan, then add the shallots. Saute until softened, then add the garlic and cook until fragrant. Stir in the spinach, tomatoes, and salt and cook until the spinach wilts.
-Drain the pasta, reserving 1/4-1/2 cup of the pasta water. Add the pasta, 1/4 cup of the reserved cooking liquid and the ricotta. Cook, tossing, until heated through. If you like, add more of the cooking liquid to make the sauce creamier. Sprinkle with the pepper and serve.
Serves 4=5 WW Points