Pasta with Ricotta
Ingredients
- 1 lb. sm. pasta, preferably whole wheat or other grained pasta, any shape
- 8 oz. low- or non-fat ricotta
- 1 box frozen spinach or peas, cooked and drained (optional)
- 1/4 C. grated Parmesan cheese
- salt
- 2 grinds black pepper
- Top with:
- Pinch parsley and 2 Tbs. grated Parmesan cheese
Directions
Cook pasta in deep pot with salted water (if using peas, add 3 minutes before pasta is done) and drain, reserving 1/2 cup of the liquid. Add remaining ingredients (except parsley and 2 Tbs. cheese) to cooked pasta in pot. Add reserved liquid a little bit at a time until you get the desired consistency. Sprinkle with additional Parmesan cheese and parsley.
